I’m really excited about this.
LIKE REALLY EXCITED. Why? I LOVE BARBECUE SALMON. Like, you think I like the combination of old bay seasoning and salmon? Honey, you haven’t met my love for this combo.
It’s beyond perfect. I’ve always had a secret craving for barbecue, and am just now realizing how little I actually satisfied that craving in my earlier days. I blame my younger self for that.
What’s even more exciting about this recipe is the roasted doodle salad. I love me some good raw noodles, and actually prefer them over cooked any day. However, this day I was feeling adventurous, so I stuck them in with the roasted vegetables and BOOM- perfection. Honestly, I think it’s the combination of sweet potatoes with salmon that makes this recipe a true winner, but the roasted zoodle salad IS quiet heavenly, let me tell you.
Salmon has always been my favorite fish, and I’ve grown up hearing about it’s health benefits. Overall, it provides healthy fats, omega-3’s, vitamins, and it just tastes REALLY DAMN GOOD. It tastes even better when paired with my all time favorite vegetable, brussel sprouts, and some good fresh avocado. I feel like this meal screams me because of the salmon, sweet potatoes, avocados, and brussel sprouts. Oh well- let’s begin!
- 6 oz salmon
- 2 tbsp barbecue sauce
- 2 tbsp tomato paste (sugar free if possible)
- 1 tsp olive oil, for cooking
- 1 large zucchini, spirilized*
- 10-12 brussel sprouts, shaved
- 1 medium sweet potato, cubed
- 1 bell pepper, diced
- 1 tbsp olive oil**
- ½ tsp salt
- 1.) Pre-heat your oven to 400 degrees.
- 2.) In a bowl, rub the salmon with the barbecue sauce and tomato paste. Drizzle and coat the fillet with the olive oil and line on a baking sheet.
- 3.) Once the oven is ready, cook the salmon on bake for twenty minutes, or until it gets crispy. Once done, serve with the salad.
- 1.) Pre-heat your oven to 400 degrees F (use the same oven for the veggies and the salmon).
- 2.) In a bowl, toss your shaved brussel sprouts, bell pepper, and sweet potato with the olive oil and salt. Coat well with the oil and spread out on a baking sheet.
- 3.) Once the other vegetables are lined out, throw your spirilized zucchini in the same bowl you used to coat the vegetables and toss around in there. Once you think you've collected all the remaining oil off the bowl, spread out on the same baking sheet.
- 4.) Stick in the oven for twenty minutes, or until their crispy and tender. Once done, remove from the oven and enjoy!
**- You can use any type of oil here- I love the vegetables with coconut oil as well.
What’s your favorite fish?
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