My family likes to get together for Sunday night dinner whenever possible. This Sunday, we strayed from the norm and instead of driving up to the suburbs, I convinced my family to come to me! A night in, in the big city! Yay! But as I looked at my watch, I realized they’d be arriving hungry in 90 minutes and I was without a plan… game on! I had 2 hours to clean my apartment, decide what to cook, and go buy all the ingredients. 10 vegetables and a large piece of salmon later, I had a flavorful, delicious and healthy Sunday night meal on their plates! We drank Cabernet Sauvignon (not exactly the perfect wine pairing but what can I say, it’s what they wanted!) traded stories, and soaked in laughs and shared moments with loved ones. It was a perfect Sunday!

Ingredients

For the Salmon:

• 4 Salmon portions
• 1 TBSP basil
• 1 TBSP rosemary
• 1 TBSP oregano
• 1 TBSP garlic
• 1 TBSP olive oil
• 1 TBSP lemon juice
• Salt and pepper

For the Salad:

• 5 oz lettuce (I used arugula)
• 1/2 package cherry tomatoes
• 2 shredded carrots
• 1 broccoli crown cut into florets
• 1/2 sliced red onion
• 1/3 cup croutons
• 1 green bell pepper

Salad dressing:

• Salt and pepper
• 1 TBSP EVOO
• 1 TBSP balsamic binegar

For the side veggies:

• 1 red bell pepper
• 8 oz mushrooms
• 1 package of sun gold tomatoes
• 1 zucchini

Directions

For salmon and side veggies:

1. Preheat oven to 400F
2. Line a baking sheet with parchment paper
3. In a bowl mix together: Basil, rosemary, oregano, garlic, olive oil, lemon juice, and salt and pepper to taste
4. Lay your salmon portions on the baking sheet and baste salmon in herbs mixture
5. Chop red bell pepper, mushrooms and zucchini into chunks
6. Place red bell pepper, mushrooms, zucchini, and sun gold tomatoes onto the other side of your baking sheet.
7. Drizzle veggies in olive oil and season with salt and pepper
8. Bake in the oven at 400F for 30 minutes

For Salad:

1. Add all ingredients to a large salad bowl
2. Toss with salad dressing
3. Enjoy!