3 cups Green Beans (washed and trimmed)
1 1/2 cups Cherry Tomatoes
2 1/4 tsps Extra Virgin Olive Oil (coconut oil)
Sea Salt & Black Pepper (to taste)
15 ozs Salmon Fillet
Preheat oven to 510F (266C).
Place green beans and cherry tomatoes in a mixing bowl and toss with olive oil. Season with sea salt and black pepper. Transfer to a baking sheet and bake in the oven for 10 minutes.
Season your salmon fillets with sea salt and black pepper.
Remove veggies from oven and place salmon fillets over top. Place back in the oven and bake for 7 to 10 minutes or until salmon flakes with a fork.
Divide veggies between plates and top with salmon. Enjoy!
Refrigerate in an airtight container for up to three days.
Use any type of fish fillet. Baking times will vary depending on thickness.
Use roasted chickpeas instead of Salmon.
Serve with quinoa or rice.
Toss the green beans in balsamic vinegar before serving.