Baked Herb-Crusted Salmon with Roasted Vegetables  - Serve the herb-crusted salmon alongside the roasted vegetables for a flavorful and brain-boosting meal rich in omega-3 fatty acids and nutrient-dense vegetables. Enjoy the nourishing benefits of this wholesome dish! This recipe not only incorporates the brain-boosting benefits of oily fish but also includes a variety of colourful vegetables for added nutritional value. It's a perfect way to support cognitive wellness through delicious and wholesome cooking.

Ingredients: 

4 salmon fillets 

2 tbsp olive oil 

2 garlic cloves, minced

1 tsp lemon zest

1 tbsp fresh parsley, finely chopped

1 tbsp fresh dill, finely chopped

Salt and pepper to taste

1 large sweet potato, peeled and cubed

2 cups broccoli florets 

1 red bell pepper, sliced 

1 red onion, sliced 

2 tbsp balsamic vinegar

1 tbsp honey 

2 tbsp olive oil

Salt and pepper to taste

 

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a small bowl, mix together the olive oil, minced garlic, lemon zest, parsley, dill, salt, and pepper to form a paste.

3. Place the salmon fillets on the prepared baking sheet. Spread the herb paste evenly over the top of each fillet.

4. In a separate bowl, toss the sweet potato, broccoli, bell pepper, and onion with balsamic vinegar, honey, olive oil, salt, and pepper until well coated. Spread the vegetables around the salmon on the baking sheet.

5. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender. Serve the herb-crusted salmon alongside the roasted vegetables for a flavorful and brain-boosting meal rich in omega-3 fatty acids and nutrient-dense vegetables.

Enjoy the nourishing benefits of this wholesome dish! This recipe not only incorporates the brain-boosting benefits of oily fish but also includes a variety of colourful vegetables for added nutritional value. It's a perfect way to support cognitive wellness through delicious and wholesome cooking.