Gone Vegetables Salmon

It’s hard to get omega-3 fatty acids from food, but enjoying wild caught Alaskan salmon is a great way to boost protein and fatty-acids. Fish is a quick and easy protein to cook, and very nutritious (when not farm raised!). Even little Layan won’t mind finding this on her dinner plate. 

 This is a 3-step dinner recipe, it really can’t get easier than this! I don’t think it’ll take you more than 30 minutes maximum. 🙂

Ingredients:
1 or 2 Wild Caught Alaskan Salmon fillets (pre-marinated)

3 large carrots

1 broccoli head

4 zucchinis

5-6 mushrooms

Fresh garlic cloves

2 tablespoons Organic Virgin Coconut Oil (or any oil you prefer)

 

Directions:

STEP 1

Preheat your oven to 400 degrees and bake the salmon covered for about 15 minutes. Remove the skin and place in a glass, oven-safe Pyrex. 

Remove the skin of the salmon and place in a glass Pyrex.

Remove the skin of the salmon and place in a glass Pyrex.

STEP 2

Wash and cut your vegetables in medium/large chunks. Place in a large skillet with the 2 tablespoons of oil. Cook on medium/high heat, but don’t overcook.

Chunky fresh vegetables in skillet with 2 tbsp coconut oil

Chunky fresh vegetables in skillet with 2 tbsp coconut oil

STEP 3

Top the salmon with the fresh vegetables uncovered for about 5-7 minutes. Remove and serve with a side of grain (Quinoa, rice, pasta, barley, etc).

Top salmon with the vegetables. Bake 5-7 mins.

Top salmon with the vegetables. Bake 5-7 mins.

Enjoy!

Enjoy! Serve with steamed rice, quinoa, or clean ingredient pasta.

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1 Comment (+add yours?)

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    Apr 29, 2013 @ 09:27:54

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