salmon and veggies

















Salmon and Roasted Vegetables



2 pounds Leeks with 4” green tops
1 Red bell pepper, cut into strips
¼ cup Reduced-fat chicken broth
1 tablespoon Extra virgin olive oil
2 teaspoon Dried thyme
Pinch Freshly ground black pepper
2 Yellow summer squash (cut into1/4” slices)
¼ cup Black olives
½ pound Salmon filet


Preheat oven to 400 degrees.

Cut leeks into 2” lengths and quarter lengthwise. Place leeks and red peppers in a 9”X13” glass baking dish. Drizzle broth and 2 teaspoons oil over vegetables. Sprinkle with thyme and pepper. Cover with foil and bake 15 minutes. Add squash, olives, and salmon to dish, and drizzle with remaining 1 teaspoon oil. Cover and bake until salmon flakes easily with a fork and vegetables are tender, about 15 minutes. Flake salmon into bite-size pieces. Transfer salmon and vegetables to a large bowl to serve.

Serves 6.


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