Yummy protein packed dinner before heading to the Blue Jays game!! Here’s my view 🙂
Amazing eh? Haha have a good evening everyone!!
Recipe for glaze:
1/4 cup organic coconut aminos
2 tbsp organic avocado oil
1 tbsp organic/unfiltered apple cider vinegar
2 tsp grated fresh ginger
2 tsp minced garlic
1 tsp arrowroot starch
1 lb wild salmon fillet
2 tsp avocado oil
A dash of sea salt and black pepper
Veggies of choice (I used asparagus, zucchini, carrots, red bell peppers, and mushrooms).
Combine glaze ingredients (except arrowroot starch) in a small saucepan over medium-low heat. Bring to simmer, then add the arrowroot starch and whisk until the mixture is smooth and slightly thickened.
Pre-heat the oven to 300°F. Line a baking sheet with foil paper and place the salmon in the pan. Drizzle avocado oil over the salmon and season with sea salt and black pepper.
Roast for 25-30 minutes, until the fish is cooked through and flakes easily.
Meanwhile, chop and stir fry your veggies and season with your choice of seasonings. Be mindful of the amount of sodium you use. Alternatively, you can also steam your veggies.
When ready, plate the veggies and salmon and drizzle the salmon with the glaze.