Rated 5 stars by 1 users
2 pounds carrots, peeled and sliced into rounds
2 bell peppers, chopped
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
1 tablespoon Cilantro Lime Seasoning
Preheat oven to 425°F. Grease a sheet pan.
Place salmon on the sheet pan and brush with Sweet & Spicy Thai Chili Sauce.
Toss carrots, bell peppers, and asparagus with Natural Grapeseed Oil and Cilantro Lime Seasoning. Season with salt and pepper to taste. Spread in an even layer on the sheet pan with the salmon.
Calories 340, Calories 340 , Carbs 21 grams, Cholesterol 80 milligrams, Fat 15 grams, Fiber 6 grams, Protein 32 grams, Saturated Fat 2 grams, Sodium 640 milligrams, Sugar 12 grams
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