Grilled Salmon with Roasted Vegetables - High Protein Bodybuilding Dinner

Ingredients

• 200g Raw mature carrots
• 150g Green asparagus, raw
• 152g Grape tomatoes, raw
• 5g Garlic, raw
• 200g Raw farm-raised Atlantic salmon

Method

1. 1Preheat your oven to 200°C (400°F) and heat a grill pan or outdoor grill to medium-high heat (about 200°C).
2. 2Prepare the vegetables: Wash and cut the raw carrots into 1-inch pieces or thin batons. Trim the asparagus tips and cut into 3-4 inch lengths. Leave grape tomatoes whole.
3. 3Toss the carrots, asparagus, and tomatoes in a bowl with minced garlic (about 2 cloves worth), a light spray of cooking spray, salt, and pepper. Spread on a baking sheet in a single layer.
4. 4Place the vegetable tray in the preheated oven and roast for 20-25 minutes, stirring halfway through, until carrots are tender and slightly caramelized at the edges.
5. 5While vegetables roast, prepare the salmon: Pat the salmon fillet dry with paper towels. Season both sides generously with salt and pepper. Lightly spray with cooking spray.
6. 6Place the salmon skin-side up on the hot grill pan. Cook for 4-5 minutes without moving it, until a golden crust forms on the bottom.
7. 7Flip the salmon skin-side down and cook for another 3-4 minutes until the internal temperature reaches 63°C (145°F) and the flesh flakes easily with a fork. The skin should be crispy.
8. 8Remove salmon from heat. It will continue to cook slightly as it rests.
9. 9Combine the roasted vegetables with the grilled salmon on a plate. Serve immediately while hot.
10. 10**Macros per serving:** 406 calories | 42g protein | 18g carbs | 18g fat
11. 11**Pro tips:**
12. 12- Don't move the salmon around on the grill - let it develop a crust
13. 13- The skin is full of omega-3s and adds great flavor, so eat it
14. 14- If using an outdoor grill, place salmon on foil to prevent sticking
15. 15- Vegetables can be prepped the night before to save time