PART 2 of 2 RECIPE: MY SALMON and ROASTED VEGGIES and AVOCADO MEAL

Yesterday’s post was all about roasting your veggies to use as sides for some of your meals. If you are cooking for 2, the veggies can last few days. One day use the carrots, another day the sweet potatoes etc.
 
Today’s post is a main course idea to use with the veggies. Seafood, pork, chicken, the sky is the limit. Just do the veggies ahead and half your work will be done for the week.
 
Category:  Entrée  
Approx. Prep and Cook Time:  15 Minutes for the salmon and veggies warming
Approximate Cost:    $8.90 or $$4.45 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2
 
Ingredients
2 salmon steaks ($4.50)
1 tbsp. Angie’s basting oil (.40)
1 tbsp. Roasted garlic and herbs (.25)
1 avocado ($1.25)
2 sides of assorted oven roasted veggies (from yesterday post) ($2.50)
 
Directions
Pat dry and season the salmon with 1 tbsp. of my basting oil and 1 tbsp. of Roasted garlic and herbs.
In the skillet over med high, sauté the salmon filet until golden brown and cooked through. Remove and set aside to rest.
Add the mixed veggies you are using to the skillet to warm them up and stir well.
Plate the salmon with the veggies, avocado and add a slice of lemon. Done.
 
My Links:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil