This baked salmon combined with the sweetness of the bell peppers and onions recipe is very delicious and nutritious and very quick and easy to make.

Ingredients:
• 1 medium thinly sliced onion
• 4 medium thinly sliced bell peppers (1 green, 1 orange, 1 red, and 1 yellow)
• 4 6 oz. salmon fillet
• 3 tablespoons extra-virgin olive oil
• 1 small lemon juice
• 1 teaspoon sea salt or to taste
• ½ teaspoon ground black pepper or to taste

Preparation:
• Heat oven to 450°F. Line a baking pan with foil, and cover thinly with olive oil.
• In a bowl, combine onions, bell peppers, 1 tablespoon olive oil, ½ teaspoon salt and ¼ black pepper.
• In a bowl, whisk lemon juice and remaining olive oil, salt and pepper.
• Place the fish in the baking pan, and drizzle the lemon juice mixture evenly over fish.
• Place onions and bell peppers evenly over fish.
• Bake at 450°F. for 10 to 12 minutes or until fish flakes easily with fork.
• Taste and add salt and/or pepper if necessary.
• Leftovers will keep refrigerated for 5 days.

Serves: 4
Active Time: 15 minutes
Total Time: 25 minutes
Nutrition Facts Per Serving: 422.50 Calories, 10.92g Carbohydrates, 20mg Cholesterol, 11.26g Fat, 420.50mg Potassium, 22.53g Protein, and 941mg Sodium

This simple dish of salmon combined with the freshness of the leeks and carrots is delicious and very nutritious. This salmon recipe is quick, easy and very elegant.

Ingredients:
• 1 medium thinly sliced leek (white and light green parts only)
• 4 medium peeled thinly sliced carrots (1 orange, 1 purple, 1 white and 1 yellow or all orange carrots)
• 4 6 oz. salmon fillet
• 3 tablespoons extra-virgin olive oil
• 1 small lemon juice
• 1 teaspoon sea salt or to taste
• ½ teaspoon ground black pepper or to taste

Preparation:
• Heat oven to 450°F. Line a baking pan with foil, and cover thinly with olive oil.
• In a bowl, combine leeks, carrots, 1 tablespoon olive oil, ½ teaspoon salt and ¼ black pepper.
• In a bowl, whisk lemon juice and remaining olive oil, salt and pepper.
• Place the fish in the baking pan, and drizzle the lemon juice mixture evenly over fish.
• Place leek and carrots evenly over fish.
• Bake at 450°F. for 10 to 12 minutes or until fish flakes easily with fork.
• Taste and add salt and/or pepper if necessary.
• Leftovers will keep refrigerated for 5 days.

Serves: 4
Active Time: 15 minutes
Total Time: 25 minutes
Nutrition Facts Per Serving: 408.50 Calories, 6.71g Carbohydrates, 20mg Cholesterol, 11.41g Fat, 365.75mg Potassium, 22.63g Protein, and 983.25mg Sodium