Name: Baked Salmon with Roasted Purple Potatoes and Sauteed Golden Beets
Ingredients: 6 4 oz Wild Caught Salmon Filets; 2 cups Golden Beets (diced ); 2 cups Golden Beet Greens (chopped); 6 Small Purple Potatoes (diced); 2 Medium Lemons; 2 cups Green Beans; 1 tsp Olive Oil; 3 Tbsp Sunflower Seeds; 2 tsp Italian seasoning; Zero Point Cooking Spray; 1 tbsp Apple Cider Vinegar; 1 tsp Garlic Powder

Baked Salmon with Roasted Purple Potatoes and Sauteed Golden Beets

Alyssa Reinbolt

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Course Dinner

Servings 6

Ingredients

6 4 oz Wild Caught Salmon Filets
2 cups Golden Beets diced
2 cups Golden Beet Greens chopped
6 Small Purple Potatoes diced
2 Medium Lemons
2 cups Green Beans
1 tsp Olive Oil
3 Tbsp Sunflower Seeds
2 tsp Italian seasoning
Zero Point Cooking Spray
1 tbsp Apple Cider Vinegar
1 tsp Garlic Powder

Instructions

Preheat the oven to 350 degrees
Toss together potatoes and green beans in a bowl, spray with cooking spray and season with salt and pepper.
Spread them on a baking sheet in a single layer. Bake for 20-25 minutes until potatoes are fork tender and green beans are slightly crispy.
Place a nonstick skillet on the stove and heat it over medium-high heat. When you can splash a little water and it sizzles, add in diced beets with a little cooking spray.
On a second baking sheet, add a sheet of parchment paper and a layer of lemon slices. Season both sides of the salmon with salt and pepper and place on top of the lemon slices.
Combine olive oil, sunflower seeds and Italian seasoning together in a bowl and crush them together. Layer on top of the salmon and place it in the oven for 10-12 minutes.
Finish up the beets by adding in the greens with the apple cider vinegar and garlic powder. Once the beets are soft and the greens are wilted, you can serve!