Simply Grilled Fish Yield: 4 servings

Nutrition Information for ONE serving INGREDIENTS: Salmon 16 oz salmon, cleaned, (4 servings) Calories: 378 skin off Preparation Method: 2 c cauliflower, cleaned, 1) On a baking sheet tray, place your cauliflower on Total Fat: 14.9GM bite sized pieces the tray. Coat with a little oil, season with salt and 2 c brussels sprouts, pepper. Roast in the oven at 350 degrees for 35 mins Saturated Fat: 2.1GM root ends cut off, or until tender. quartered Trans Fat: 0GM 2) Repeat with the brussels sprouts, roast at 350 degrees 1 c baby heirloom for 45 mins or until tender. carrots, cleaned Polyunsaturated: 5GM dash salt and pepper 3) Repeat with the baby carrots, roast at 350 degrees for 30 mins or until tender. Monounsaturated: 5GM 1 T olive oil 1 t lemon juice 4) In a medium sized sauce pan over medium high Cholesterol: 62MG heat. Add shallots, garlic and cook until translucent. Don’t brown. Add the red bell pepper, and green Sodium: 385MG onion, and stir. Add the cumin powder, paprika and stir. Season with salt and pepper. Potassium: 1405MG 5) Brush olive oil and pinch of salt and pepper on salmon. Cook on grill top until medium. Total Carbs: 18GM Sofrito Sauce Dietary Fiber: 5GM Sugars: 5GM To Plate: 1/4 c shallots, thinly sliced 1) Saute your cooked vegetables all together and line Protein: 27GM 1/4 c garlic, thinly sliced them on a plate in a straight line. 1/4 c red bell pepper, 2) Place the Salmon on top of the vegetables. Sprinkle roasted, small diced some lemon juice on top. 1 stalk green onion, charred, 3) Drizzle the sauce sofrito on top of the fish. small dice 1 T grapeseed oil