Mediterranean Salmon and Veggie Bake (Low Carb)

Ingredients

• 2 (6 oz) salmon fillets
• 1 cup shredded mozzarella cheese
• 1 bunch asparagus, trimmed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup pitted Kalamata olives
• 2 tablespoons capers
• 1 tablespoon fresh dill, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss zucchini, bell peppers, and cherry tomatoes with olive oil, oregano, salt, and pepper.
3. Spread the vegetables evenly in a white baking dish.
4. Place salmon fillets on top of the vegetables.
5. Top each fillet with shredded mozzarella cheese, fresh dill, and a sprinkle of salt and pepper.
6. Arrange asparagus spears, Kalamata olives, and capers over the salmon and vegetables.
7. Bake for 20-25 minutes, or until salmon is cooked through and cheese is golden and bubbly.
8. Remove from oven and let cool slightly before serving.