The Leftover Stack

Making room for Farmer’s Market grocery day, we were cleaning out the fridge and decided to throw together a quick and easy lunch. 

  • Portobello mushroom
  • Wild Alaskan Salmon
  • Zucchini slice
  • Tequila Lime Pepper slice
  • Family farm tomatoes

Simply roast all the veggies and the salmon in the oven at 375 degrees for about 12-15 minutes. We made a simple marinade using some shoyu, cane sugar, and garlic to dip the veggies and salmon in before roasting.  For a vegetarian version omit the salmon and add additional veggies (still provides great flavor and fills you up)  Stack it high, sprinkle with a bit of parmesan if desired, and enjoy! 

Nutritional facts about portobello mushrooms:

  • Moderately high amount of fiber
  • anti-inflammatory benefits
  • equal source of protein and carbs
  • take up a lot of space in your stomach without adding lots of calories.