Glazed Broiled Salmon with Roasted Veggies!
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 1 4oz wild caught salmon filet
  • Veggies: (or you can use whatever you like)
  • 2 cups chopped peeled sweet potato
  • 1 red onion large dice chop
  • 2 cups chopped eggplant
  • D'Vash Date Nectar Cayenne - 2 to 4 tbsp.
  • Extra Virgin Olive Oil Spray
  • Salt for seasoning
Instructions
  1. Pre-heat the oven to 400 degrees. Line a large baking sheet with parchment or tinfoil and set aside.
  2. Chop your veggies in close to equal size chunks. Spray and toss in a bowl with olive oil spray and sprinkle with salt. Evenly spread veggies on sheet pan. Bake for about 25 minutes until the sweet potatoes are fork tender. Remove from oven and loosely cover with foil. Set oven to broil on hi.
  3. For the Salmon:
  4. Line a baking sheet with foil and lightly spray with olive oil spray. Place the salmon filet skin side down on the prepared sheet. Lightly spray with Olive Oil and salt. Brush the Date Nectar liberally over the top of the salmon and sides. Place on center rack and broil for about 9 to 12 minutes until internal temp reads 145 degrees.
  5. Place some roasted veggies on platter and place the salmon filet on top.
  6. Store left over veggies in airtight container for up to 3 days.
  7. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/01/05/paleo-glazed-salmon-with-roasted-veggies-kicking-the-year-off-right-with-omega-3s/