Meal of the Week: Baked Salmon with Sauteed Veg

This is part of a series of Meal of the Week posts designed to provide healthy meal ideas when cooking for just one person. 

This might be the prettiest meal I ate this week — it’s colorful, well-seasoned, and the pile of sauteed vegetables looks very nice with that little piece of salmon on top.

BONUS: It tastes good, too.

BAKED SALMON WITH SAUTEED VEG

Need:

one defrosted or fresh salmon filet
some kind of spice blend — I used Mrs. Dash’s Chicken blend
roasted spaghetti squash (about 1/2-3/4 cup)
raw baby spinach (large handful)
chopped yellow squash (about 1/2 a medium squash)
chopped red pepper (about 1/3 a medium pepper)
chopped mushrooms (3 mushrooms)
apple cider vinegar
olive oil
nutritional yeast

To Make:

1. Preheat oven to 375 degrees. Spray a baking dish with nonstick spray, place salmon in dish, and season as desired. I used no salt, just Mrs. Dash. Cook salmon for about 15 minutes or until cooked through to desired level.
2. Heat a large, sprayed saute pan to about medium-high. Add in peppers and squash and cook for a few minutes. Add mushrooms and cook a minute longer. Add spaghetti squash and spices (again, Mrs. Dash). When veggies are almost cooked, add the spinach, a dash of apple cider vinegar, and stir well until spinach is wilted.
3. Place veggies on a plate, drizzle with olive oil, sprinkle with nutritional yeast, and top with the cooked salmon.

How do you cook salmon?

What meal(s) or food(s) would you like to see in this series?