Grilled Salmon with Roasted Vegetables
Salmon
1.5 pound boneless, skin-on salmon fillet
Heat your grill on high for 10 minutes. Clean grate and rub with oil. Lay salmon, skin side down on grill. Season with your preferred seasonings. Turn heat to medium.
Fish is done when it begins to flake as you lift it in the middle (10-12 minutes.)
If serving 4 ounce portions, this will feed six.
Calories: 190
Fat: 9.0g
Sat Fat: 1.5g
Chol: 70mg
Sodium: 50mg
Carbs: 0g
Fiber: 0g
Protein: 24g
Roasted Vegetables
6-8 cups of any vegetables (This time I used mushrooms, onions, leek, bell peppers and Brussels sprouts.) Clean the vegetables as needed. (Leeks can hold a lot of mud. Cut them in half lengthwise, and rinse completely under running water.) Place in large ziplock bag, add 3 Tablespoons olive oil and your preferred seasoning, and let rest for 15 minutes.
Preheat your oven to 450F. Put vegetable in a 9×13 pan, and place in the oven. Toss veggies every 10 minutes. Veggies will be done in 30 minutes. You are looking for some vegetables to begin browning.
Serves 6-8 in one cup portions
Calories: 85
Fat: 5.5g
Sat Fat: 0.8g
Chol: 0mg
Sodium: 9.5mg
Carbs: 8.2g
Fiber: 2.1g
Protein: 2g