Recipe: Fall Salmon Bake

extra virgin olive oil
balsamic vinegar
cracked pepper
dried basil
garlic powder
garlic (4-6 cloves)
baby bella mushrooms
sweet potato


  1. Preheat oven to 350 degrees.
  2. Place salmon in glass baking dish and drizzle with EVOO.  Flip over and lightly drizzle the other side.
  3. Drizzle balsamic vinegar with a heavier pour, flip over and do the same to the other side.
  4. Season with cracked pepper, dried basil, and garlic powder to taste and top with minced garlic cloves.
  5. While the salmon is marinating, wash and chop the asparagus and mushrooms.
  6. Drizzle sweet potato with EVOO and wrap in tin foil.
  7. Pop salmon and potato into oven and bake at 350 degrees for 25 minutes, checking salmon around the 20-minute mark.
  8. Over medium heat, use 1tbsp of EVOO and sauté asparagus and mushrooms.
  9. While veggies are sautéing and salmon and sweet potato are baking, prep your side salad of choice. (I chose mixed organic greens, tomatoes, bell peppers, avocado, dried cherries, and a pinch of crumbled blue cheese.)
  10.  Dish out and enjoy!

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