Hibiscus Margarita with Mediterranean Salmon & Roasted Vegetables

Ingredients

• 4 Tea bags (hibiscus)
• 0.5 cup lime juice
• 0.25 cup agave nectar
• 2 tbsp coarse salt
• 4 lime wedges
• 0.25 cup mint
• 2 (6oz) Salmon fillets
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp garlic powder
• 2 tbsp dill
• 1 tbsp parsley flakes
• 1 tsp salt
• 0.5 tsp coarsely ground pepper
• 2 cups broccoli florets
• 1 cup Roma tomatoes, chopped
• 1 Red Bell Pepper, sliced
• 0.5 White onion, sliced
• 1 tbsp balsamic vinegar

Instructions

1. 1Prepare Hibiscus Concentrate: Steep 4 hibiscus tea bags in 2 cups hot water for 10 minutes. Remove tea bags and let the concentrate cool completely. Stir in 1/2 cup lime juice and 1/4 cup agave nectar.
2. 2Prepare Margarita Glasses: On a small plate, spread 2 tbsp coarse salt. Rim two glasses with a lime wedge, then dip into the salt to coat. Fill the prepared glasses with ice. Pour 1/2 cup of the hibiscus concentrate into each glass. Garnish with 2 lime wedges and fresh mint leaves.
3. 3Roast Vegetables: Preheat oven to 400°F (200°C). In a large bowl, toss 2 cups broccoli florets, 1 cup chopped Roma tomatoes, 1 sliced red bell pepper, and 1/2 sliced white onion with 2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp coarsely ground pepper. Spread vegetables in a single layer on a baking sheet. Roast for 15-20 minutes until tender-crisp. Drizzle with 1 tbsp balsamic vinegar after roasting.
4. 4Cook Salmon: Pat 2 (6oz) salmon fillets dry. Season each fillet with 1/2 tsp salt, 1/4 tsp coarsely ground pepper, 1 tsp garlic powder, and 1 tbsp parsley flakes. Heat the remaining 1 tbsp extra virgin olive oil in a skillet over medium-high heat. Sear salmon for 4-5 minutes per side, or until cooked through and flaky. In a small bowl, whisk together 2 tbsp lemon juice, 1 tsp lemon zest, and 2 tbsp fresh dill. Drizzle this mixture over the cooked salmon.
5. 5Serve: Serve the cooked salmon and roasted vegetables immediately alongside the prepared hibiscus margaritas.