Chicken & Wild Rice Soup
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Chicken & Wild Rice Soup
Red Snapper with Creamy Creols Sauce
Nutrient-Packed Salmon With Roasted Vegetables ——-
Ingredients:
* 4 salmon fillets
* 1 large sweet potato, cubed
* 1 red bell pepper, sliced
* 1 cup Brussels sprouts, halved
* 1 tablespoon olive oil
* 1 teaspoon garlic powder
* 1/2 teaspoon paprika
* Salt and pepper to taste
Instructions:
* Preheat oven to 400°F (200°C).
* In a large bowl, combine sweet potato, bell pepper, and Brussels sprouts. Toss with olive oil, garlic powder, paprika, salt, and pepper.
* Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
* While vegetables are roasting, season salmon fillets with salt and pepper.
* Heat a large skillet over medium-high heat. Cook salmon for 3-4 minutes per side, or until cooked through.
* Serve salmon with roasted vegetables.
Optional: For an extra boost of nutrients, serve with a side of quinoa or brown rice.
This dish provides a good source of —-
* Protein from the salmon
* Vitamin A from the sweet potato
* Vitamin C from the bell pepper
* Vitamin E from the olive oil
* Iron from the sweet potato and Brussels sprouts
* Zinc from the salmon
* Healthy fats from the salmon and olive oil
This dish combines lean protein, healthy fats, and a variety of vitamins and minerals for a delicious and nourishing meal.
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