- 4 (4 ounce) fillets sockeye salmon
- 8 carrots, sliced into sticks
- 1 pound Brussels sprouts, halved
- 2 avocado, sliced
- 2 cups spinach
- 2 cups hummus
- Sprinkle of turmeric
- Salt and pepper, to taste
- Olive oil
Preheat the oven to 375℉ and line a rimmed cookie sheet with parchment paper.
Place the salmon, carrot sticks, and Brussel sprouts onto the pan. Season with a drizzle of oil, salt, and pepper. Remove the cooked salmon from the pan after 20 minutes and continue to bake the brussel sprouts and carrots for an additional 20 minutes.
Divide the spinach among four bowls and top with cooked carrots, Brussels sprouts, salmon, avocado and hummus with a sprinkle of turmeric.