BALSAMIC VEGGIE SALMON
1 salmon filet
1 cup chopped mushrooms
1 cup halved grape tomatoes
1 cup halved sunburst yellow tomatoes
1 cup julienned red bell pepper
1 cup julienned zucchini
3 tablespoons fresh basil leaves roughly chopped
1/4 cup balsamic vinegar
Coconut or olive oil spray
Sea salt
Freshly ground black pepper
1 cup chopped mushrooms
1 cup halved grape tomatoes
1 cup halved sunburst yellow tomatoes
1 cup julienned red bell pepper
1 cup julienned zucchini
3 tablespoons fresh basil leaves roughly chopped
1/4 cup balsamic vinegar
Coconut or olive oil spray
Sea salt
Freshly ground black pepper
Preheat oven broiler. Line a baking sheet with foil and spray lightly with oil spray. Rinse salmon and lay on foil skin side down if it has skin. Season with sea salt and fresh ground black pepper. Scatter vegetables over the top of the fish. Sprinkle basil over top of veggies and season veggies with sea salt and freshly ground black pepper. Drizzle balsamic vinegar over everything. Place in over under broiler about 6 inches from heat source. Broil for about 12 minutes or until fish is done and flakes away with a fork.
Serving size is 5 oz of fish with 1 cup of mixed vegetables.
** Fix Container Guide: 1 red, 1 green *
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