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Baked salmon with sweet potato & zucchini medley


- 4-6 salmon filets (I used wild sockeye)

- Ghee and/or butter

- 4-6 small to medium sweet potatoes

- 2 large or 3 small/med zucchinis

- 16 oz jar or can of diced tomatoes (I used a jar of Jovial)

- 1 med or large onion (I used a sweet onion)

- Salt, pepper, garlic powder, onion powder

For the salmon:

Preheat oven to 450 degrees. Clean salmon and pat dry leaving the skin on.

Lightly grease a casserole dish with ghee to prevent sticking. Add salmon filets

to the dish and rub with a small amount of ghee and season with salt, pepper,

garlic powder and onion powder. Bake uncovered for about 15 minutes. Once

finished gently peel the salmon filet from skin.

For the baked potatoes:

Wash and pat dry then pierce a few holes on each side (about 10-12 total).

Place potatoes on foil lined baking dish and bake at 425 degrees for about

45 minutes or until you can easily pierce with a fork. Time will vary depending

on size of potatoes. An air fryer can also be used prepping potatoes the same

way and then cooking at 400 degrees for about 30 minutes for smaller size potatoes.

For the zucchini medley:

Chop onion and zucchini to desired size and set aside. Then melt a tablespoon of butter

or ghee stovetop on medium heat. Add onion, zucchini and season with salt, pepper, onion

powder & garlic powder and saute until almost soft. Then add jar of diced tomatoes, cover and let simmer until veggies are nice and soft.

Side notes:

This recipe will make roughly 4-6 portions and takes about 30-45 minutes from start to finish. This dish can be done in so many different ways...omit the potatoes for a low carb option or

use your favorite type of potato in place of the sweet potatoes.


The healthy oil respecter

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