Ingredients

30-40 minutes (20-30 minute cook time; 10 minute prep time)

4 servings

• 3 small beets, diced or halved
• 4 small red potatoes, diced
• 1 cup brussel sprouts, halved
• 4 (4 - 5 oz) salmon filets
• 1 tablespoon olive oil
• salt & pepper to taste
• 2 tablespoons pesto sauce

Individual serving

• 1/4 cup beets, cooked
• 1 small red potato, diced
• 1/4 cup brussel sprouts, halved
• 4 - 5 oz salmon filets
• 1/4 tablespoon olive oil
• salt & pepper to taste
• 1/2 tablespoon pesto sauce

Directions

1. Preheat oven to 425 degrees F
2. Wash and dry fresh produce. Trim off ends of carrots and zucchini. Peel into noodle-like shapes using a julienne peeler. Transfer to a large bowl.
3. Toss vegetables onto baking sheet and roast for 20 minutes or until veggies are slightly tender.
4. Add salmon fillets (or one large fillet) to baking sheet and add the 1-2 tablespoons of the pesto sauce onto the salmon fillet.
5. Bake for another 10-20 minutes, until the salmon is thoroughly cooked and the vegetables are tender.
6. Let cool for 5-10 minutes before serving. Enjoy!

Nutrition Information (for 1 serving size):

374 calories per serving, 13.5g fat, 38g carbohydrates, 25g protein

Calorie macro breakdown:

• 32% from fat
• 27% from protein
• 41% from carbohydrates