PART 2 OF 2: MY OVEN ROASTED VEGGIES WITH MY PAN-SEARED SALMON

As you know by now, this is my zillion post about pan-roasted salmon filet and my oven roasted veggies. Why, because this is a meal that I make an effort to cook and eat weekly. The nutritional value is amazing, the salmon is cooked in no time and the veggies, in spite of the fact that they take longer to cook, you can cook them once and use them for your whole week.
 
Category:  Entrée  
Approx. Prep and Cook Time:  15 Minutes
Approximate Cost: $8.65 or $4.33 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free      
Servings: 2
 
Ingredients
2 salmon filet ($4.50)
1 ½ tbsp. Angie’s basting oil (.60)
Roasted garlic and herbs seasoning (.30)
Yesterday’s oven roasted: Brussels sprouts, garlic and cauliflower ($2.00)
1 avocado ($1.25)
 
Directions
For the oven roasted veggies, go to my site and look at my post from yesterday.
For the salmon, pat dry, add and rub with basting oil and roasted garlic and herbs.
Refrigerate until time to cook it. You will be pan-roasting it on the salmon’s own marinade.
Slice the avocado and boom, dinner is ready!