Are you looking for a delicious, wholesome meal that accommodates various dietary restrictions while delivering a burst of flavor and nutrition? Look no further! This gluten-free, egg-free, dairy-free, and soy-free one-pan tomato and olive salmon recipe not only satisfies your taste buds but also offers a plethora of nutritional benefits. Every ingredient is carefully chosen to support your well-being.
Extra Virgin Olive Oil: This heart-healthy oil provides essential monounsaturated fats and antioxidants. It supports healthy cholesterol levels and reduces inflammation.
Yellow Onion: Onions are rich in fiber, vitamin C, and various antioxidants. They aid digestion, boost the immune system, and contribute to overall gut health.
Garlic: Garlic is renowned for its immune-boosting properties and contains allicin, a compound known for its anti-inflammatory and antimicrobial benefits.
Green Bell Pepper: A great source of vitamin C, green bell peppers bolster your immune system and provide a dose of antioxidants that support cellular health.
Black Olives: Olives are rich in monounsaturated fats, which promote heart health, and they contain antioxidants that combat oxidative stress.
Diced Tomatoes: Tomatoes are packed with lycopene, a potent antioxidant linked to reduced risk of chronic diseases. They also provide vitamin C and potassium.
Salmon Fillet: Salmon is an omega-3 fatty acid powerhouse, promoting heart and brain health, reducing inflammation, and supporting skin and joint health. Choose a high-quality, wild caught sockeye option for a higher nutrient profile!
Baby Spinach: Spinach is loaded with vitamins and minerals, particularly vitamin K, vitamin A, folate, and iron. It supports bone health, vision, and overall vitality.
Basil Leaves: Basil is a nutrient-packed herb with anti-inflammatory properties. It contains vitamins A, K, and C, as well as various essential minerals.
Holiday Harvest Vegetable Hash
Equipment
- 1 Large Baking Sheet
Ingredients
- 4 slices Pasture-Raised Bacon
- 1 Medium Organic Sweet Potato Chopped
- 1 Medium Organic Carrot Peeled, and Chopped
- 1 Medium Organic Parsnip Chopped
- 2 Cups Organic Brussels Sprouts Halved
- 1 Medium Organic Red Onion Chopped into large chunks
- 2 tbsp Bragg's Apple Cider Vinegar
- 1/2 tsp Salt REAL Mineral Salt*
- 2 Garlic Cloves Minced
- 2 tsp Dried Sage, Rosemary, Thyme, Clove
Instructions
- Using a large baking sheet, line with parchment paper and add the bacon. Transfer to the cold oven and preheat the oven to 400 F. Allow the oven to heat, cooking the bacon until lightly crisp. This will take about 18-20 minutes, depending on your oven, so keep an eye on the bacon. Remove the bacon from the baking sheet and set aside, reserving about 2 tbsp of fat in the pan. Discard the rest of the fat, or save for later cooking. Chop the bacon into large pieces and set aside.
- Add the vegetables to the baking sheet with the herbs, garlic, salt, pepper, and apple cider vinegar. Carefully turn the vegetables, coating them evenly in the baking fat. Evenly spread the vegetables to ensure that they don’t overlap. You can divide between two sheet pans if needed!
- Bake the vegetables in the oven for 30-38 minutes or until crisp, tossing every 10 minutes. Add the chopped bacon to the vegetable mix for 2 minutes to re-crisp and heat.
- Remove the vegetable hash from the oven and top with additional thyme for garnish and salt to taste.
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