INGREDIENTS
John Henry's Wild Caught Salmon
4-6 pieces
Wildtree's Sweet & Spicy Thai Chili Sauce
1/3 cup
Carrots
2lbs, peeled & sliced
Red Bell Peppers
2, cut into 1 inch pieces
Asparagus
1lb, cut into 1 inch pieces
Grapeseed Oil
2 Tbsp
Sea Salt
1 tsp
Red Pepper Flakes
1/8 tsp
PREPARATION
- Preheat oven to 425 degrees F. Grease a sheet pan.
- Place Salmon on sheet pan and brush with the Thai Sauce.
- Toss the carrots, red bell peppers, and asparagus with cooking oil. Spread evenly around the Salmon. Sprinkle on Salt and Red Pepper Flakes as desired.
- Bake for 20 minutes or until vegetables are tender and salmon is cooked through.
- Enjoy!
