Chili Lime Salmon with Veggies Recipe

Ingredients

• 2 lbs. wild caught salmon filet
• 1.5 cups cherry tomatoes, whole
• 1 large zucchini, sliced to bite size
• 1 bunch of asparagus, ends trimmed and cut into 3″ pieces
• 1 red onion, cut into wedges
• 1.5 Tbsps ghee, or coconut oil melted
• 1.5 Tbsps raw honey
• 2 fresh limes, juiced
• 2 fresh garlic cloves, minced or pressed
• 1 red chili, minced
• sea salt and pepper to taste
• fresh parsley, or cilantro for garnish (optional)

Instructions

1. Heat the oven to 400 degrees f. and line a sheet pan with parchment paper.
2. Place the salmon filet skin side down, then arrange all the chopped veggies next to it, in a nice, single layer.
3. In a small glass bowl, whisk together melted ghee, honey, lime juice, minced garlic, and chilis.
4. Drizzle over salmon and veggies to coat well.
5. Toss veggies a bit, then arrange back into single layer.
6. Season with sea salt and fresh ground black pepper .
7. Bake for 15-20 minutes in your preheated oven, or until salmon begins to flake.

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