INGREDIENTS

1 lb salmon filet

I head of bok choy

1 avocado

2 tablespoons butter

2 tablespoons lemon juice

2 tablespoons Mrs. Dash lemon pepper

1 lemon

1/2 tablespoon Old Bay seasoning

6 carrots carrots

1 tablespoon garlic powder

salt and black pepper

olive oil

INSTRUCTIONS

Heat oven to 400°F.

Drizzle carrots with 1 tablespoon olive oil and sprinkle with salt and pepper.

Rinse salmon filet and pat dry with a paper towel.

Rub with olive oil on both sides and season on both sides with Mrs. Dash, Old Bay and garlic powder.

Sprinkle salmon with the juice of half a lemon.

Add carrots and salmon to separate parchment paper lined baking sheets.

Bake both for 18-20 minutes or until carrots are tender when pierced and salmon is cooked to desired doneness.

Roughly chop bok choy, Add to a skillet with 1 tablespoon of oil and season with salt and pepper. Sauté for 5-7 minutes until tender.

Assemble salmon, carrots, and bok choy into a bowl to serve.

Top with sliced avocado.

Serve alone or over rice, quinoa or cauliflower rice.