Roasted Beets and Orange Salmon

Ready for a balanced meal that packs a nutritional punch?! Salmon has tons of omega-3 fatty acids which help reduce inflammation in the body. Beets have been shown to help improve muscle recovery post-workout, making them a staple for my active surfers and clients. Oranges provide vitamin c and lots of delicious flavor. All of the produce in this recipe is in season too, which can be nice for your wallet and the environment!

Serves 2-3

Ingredients:

1lb of salmon fillets

1/2 lb of raw beets, skinned and chopped

1/2 lb of Brussels sprouts, sliced in half

1/2 navel orange, cut slices for fish but leave a bit for squeezing

1 tbs of balsamic vinegar

Fresh parsley

Salt, pepper, and garlic

Directions:

Preheat oven to 400 degrees F. While that’s getting warmed up, peel and chop your beets, then Brussels sprouts. Slice your orange leaving a bit on the end to squeeze on the salmon. Get two baking sheets out and cover with parchment paper or foil with a bit of oil. Place Brussels sprouts on one sheet and beets on the other. Season the veggies with salt, pepper, and garlic. Add the balsamic vinegar to the beets until well coated.

Place the beets in the oven for 35-40 minutes.

Next, salt and pepper your salmon fillets before squeezing about 2 tbs of orange juice onto each slice (about 1/4 of the fruit), then layer on fresh parsley sprigs and orange slices. Place on the same sheet as the Brussels sprouts.

Add the tray with the sprouts and salmon when the beets have about 20 minutes left. Cook until the fish is flaky.

Once everything is done, zest a bit of the orange onto the beets and mix them around to coat everything.

**This is a lower-carb meal so feel free to add in some roasted potatoes, a side of bread, rice, or farro to bump up this meal.