Whisk 1.5 tbsp olive oil, maple syrup, 2 tbsp lemon juice, 1/2 tbsp ginger, 1/2 tbsp garlic, 1/2 tbsp parsley, 1/4 tsp chili flakes, and 3/4 tsp black pepper.
Portion salmon into 3 oz pieces per serving.
Marinate for 20-30 minutes (do not exceed 1 hour).
Preheat oven to 425-450°F.
Place salmon on parchment-lined pan or nonstick surface.
Bake for 6-8 minutes until just cooked (medium for best texture).
Rest 2 minutes before plating
Heat a nonstick pan on medium heat and add 1/2 tbsp olive oil.
Add shrimp one at a time (do not overcrowd).
Cook 1 minute per side until pink and opaque.
Remove shrimp and set aside.
In the same pan, lightly sauté garlic and ginger until fragrant (about 30
seconds).
Add remaining chili flakes, parsley, and lemon juice.
Return shrimp to pan and toss for 30-60 seconds.
Remove immediately to avoid toughness.
Preheat oven to 425°F (roasting setting).
Wash and slice potatoes into even rounds for uniform cooking. Pat dry thoroughly.
Toss potatoes with olive oil, rosemary, and black pepper in a large bowl.
Spread evenly on a parchment-lined baking sheet.
Roast for 18-22 minutes until crispy outside and tender inside.
Portion 1⁄2 cup cooked potatoes per serving.
Heat a large skillet on high heat and add 1 tbsp olive oil and onions. Sauté for 3 minutes until translucent.
Add zucchini, squash, and corn.
Cook on high heat for 5-6 minutes, stirring occasionally.
Season with black pepper, lemon zest, and herbs (no added salt).
Remove from heat and serve
Whisk all ingredients together.
Plate 1 portion of salmon, shrimp, rustic vegetable, and potatoes.
Drizzle 1 tbsp over per platted meal and enjoy!
1 servings
371.3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
