Lemon Garlic Salmon with Roasted Vegetables
After the holidays, your body doesn’t need restriction. It needs steadiness.
This lemon garlic salmon bowl is simple, nourishing, and designed to stabilize blood sugar while supporting inflammation control and digestion.
Salmon provides omega-3 fatty acids that help calm inflammatory pathways, while roasted vegetables add fiber and micronutrients without spiking glucose. This is an ideal reset dinner when energy is low but nutrition still matters.
Lemon Garlic Salmon with Roasted Vegetables
Servings 2
Ingredients
- 2 salmon fillets 4–6 oz each
- 2 cups broccoli florets
- 1 medium zucchini sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 lemon zested and juiced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: fresh parsley or dill
Instructions
- Preheat oven to 400°F (205°C).
- Place broccoli and zucchini on a sheet pan. Drizzle with 1 tablespoon olive oil, salt, and pepper. Toss to coat.
- Roast vegetables for 10 minutes.
- While vegetables roast, mix remaining olive oil, garlic, lemon zest, and lemon juice.
- Remove pan from oven, push vegetables aside, and place salmon fillets on the pan.
- Spoon lemon garlic mixture over salmon.
- Return to oven and roast an additional 10–12 minutes, until salmon flakes easily.
- Garnish with herbs if desired and serve warm.
Notes
For extra digestion support, pair with a small serving of white rice or quinoa if needed.