SERVINGS: 2 PREPPING TIME: 5 min COOKING TIME: 20 min
2 salmon filets
1 bunch of asparagus
1 bunch of broccolini
1/2 red onion
3 cups of baby kale, packed
1 cup of basil leaves, packed
1 cup of arugula leaves, packed
1 chili pepper (optional)
1 tbsp garlic powder
Preheat oven to 400°F.
Trim the ends of asparagus and broccolini. Slice the red onion thinly. Slice half of the lemon and set the other half aside.
Splash a generous amount of olive oil onto a large sheet pan. Using a brush or your hands, spread the olive oil until the sheet pan is fully coated. Place the salmon filets skin side down in the middle of the pan. Add asparagus, broccolini and red onion around the filets. Splash with olive oil, sprinkle with garlic powder and S&P to taste. Using tongs or a spatula, toss the veggies gently. Add lemon slices on top of seasoned salmon. Place into a preheated oven and roast, flipping the asparagus and broccolini half way, until the veggies start to golden brown and salmon is cooked through, 15-20 min.
While the veggies and salmon roasts, make the salsa verde. In a small food processor, combine basil, arugula, juice of remaining lemon, chili pepper (optional) and about 1/2 cup of olive oil. S&P generously. Process until smooth and bright green. Add more olive oil if needed to get runny consistency.
Once the salmon and veggies are done. plate about 1 1/2 cups of baby kale. Add roasted veggies on a side and place the salmon filet on top of greens. Drizzle with salsa verde and enjoy!