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Ingredients

½ cup soy sauce ½ cup balsamic vinaigrette ¼ cup olive oil 1 tablespoon minced garlic 1 pound salmon, cut into 4 portions 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper 5 ounces green beans, trimmed and cut into 2-inch pieces 5 ounces asparagus, trimmed and cut into 2-inch pieces 1 carrot, sliced 2 tablespoons olive oil, or to taste salt and ground black pepper to taste

Nutrition Info

502.1 calories carbohydrate: 12.9 g cholesterol: 55.8 mg fat: 40.4 g fiber: 3 g protein: 23.5 g saturatedFat: 6.1 g servingSize: - sodium: 2842.8 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Mix soy sauce, balsamic vinaigrette, 1/4 cup olive oil, and minced garlic in a shallow bowl. Add 2 salmon pieces to the bowl. Cover and refrigerate for 30 minutes.
Preheat the oven to 450 degrees F (230 degrees C).
Mix paprika, garlic powder, onion powder, salt, and pepper together in a bowl. Sprinkle over remaining 2 salmon pieces.
Spread green beans, asparagus, and carrot on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Nestle salmon pieces between vegetables on the baking sheet.
Roast in the preheated oven until salmon flakes easily with a fork and vegetables are tender, about 11 minutes.

4 servings

Twp different flavors of salmon, enough for 4 meals.