Description
Colorful and delicious ginger glazed salmon! A weeknight meal!
Scale
Ingredients
For the Salmon + Glaze
- 4 filets (about 1lb total)
- 4 bulbs green onion, minced (save the green stalks for garnish)
- ½ lemon, juiced
- 1 tbsp. minced ginger
- 4 cloves garlic, minced
- ½ tsp minced lemongrass (green part)
- 1 tbsp. compliant Dijon mustard (I use this one)
- 3 tbsp. coconut aminos
- 2 tbsp. coconut oil, divided (I use this one)
- A little salt (I use this one)
For the Veggies:
- 1 crown broccoli cut into florets
- 6 baby bella mushrooms, sliced
- 4 medium carrots, sliced
- 6 radishes, cut in half
- 4 ribs celery, sliced
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp. coconut oil
- Splash of Red Boat Fish Sauce
Instructions
- Heat your oven to 400F. Have one rack in the center and one on the bottom.
- Arrange your veggies in a row on a sheet pan. Sprinkle with seasonings and drizzle with fish sauce and coconut oil. Bake on the middle rack for 30 minutes.
- Mix all of the ginger glaze ingredients in a small bowl.
- Pat your salmon dry, sprinkle a little salt over the fish. When there is about 10 minutes left on your veggies, heat a cast iron skillet over medium heat until it comes to temperature. Add in the remaining tablespoon of fat. Place your salmon skin side down on the hot skillet. Cook here for 4 minutes. Then spoon the glaze over the salmon and pop the skillet in the oven on the bottom rack. Cook for another 4 minutes.
- Remove everything from the oven, serve, dig in! I like to spoon the extra sauce from the skillet over the fish once it’s plated!
Nutrition
- Serving Size: 4
- Calories: 438
- Fat: 27g
- Carbohydrates: 17g
- Fiber: 7g
- Protein: 36g