Here is an amazingly simple, real food recipe I came up with for your busy weeknight. It took me about 30 minutes, including prep. The amounts of fish, and veggies can be adjusted to suit your family’s needs. I was just feeding the two of us. (And my dog got a few bites of the sweet potato as I was slicing and dicing.)
2 Tbsp coconut oil
1 tsp cayenne pepper
1-2 sweet potatoes, cubed
1 or 2 salmon filets
3-4 zucchini, sliced into spears
salt and pepper
Heat oven to 425 degrees. (Check that your racks in the oven are placed for roasting two pans. I did mine in the two middle slots.) Layer two baking sheets with foil. (Makes life much easier when cleaning up!) In a medium bowl, melt coconut oil in the microwave. Add cayenne pepper and sweet potato cubes. Mix to coat the potatoes. Spread the sweet potatoes on the baking sheet and stick in the oven for about ten minutes.
While the sweet potatoes are starting to roast, slice up your zucchini. Arrange the salmon and zucchini spears on the second baking sheet. Generously sprinkle the salmon and zucchini with the chili powder, garlic powder and salt and pepper. Place on the open rack in your oven and roast for ten minutes. (Keep the sweet potatoes roasting as well.)
Once the time is up, check the salmon to make sure it is flaky. The other items should be perfectly roasted when the salmon is done. Remove and enjoy!
This is a nice easy meal when life is busy or when you don’t want to spend hours in the kitchen after work. Easy clean-up too, which is important in my house where we don’t have a dishwasher. It explodes with flavor. My husband isn’t a huge zucchini fan, so when I find something he likes, its a keeper! Baby Bells was looking for some bites too.