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Baked salmon with roasted vegetables

Baked Salmon with roasted Vegetables and Nuts

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√ Easy recipe √ Perfect for Christmas or other dinner party √ Paleoproof √ Healthy √can be made in advance
Delicious salmon meal that is perfect for an easy weeknight dinner, but also perfect for christmas or Thanksgiving.
Course Main
Cuisine Festive
Keyword broccoli, Brussels sprouts, cauliflower, salmon
Diet Gluten free, Paleo
Cook Time 45 minutes
Total Time 45 minutes
Servings 4 people
Calories 816
Author Simone

Ingredients

  • 1 kg salmon fillet or 4 smaller salmon fillets of 250 grams each
  • 150 g nuts unsalted and unroasted
  • 500 g brussels sprouts cleaned and halved if necessary
  • 500 g broccoli in florets
  • 500 g cauliflower cut into florets
  • 2 tablespoons olive oil
  • Salt and pepper

Marinade:

  • 1 tsp ginger grated
  • 125 ml coconut aminos
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sesame oil
  • 1 tsp arrowroot
  • 1 spring onion to garnish
  • Sesame seeds to garnish
Metric - Us customary

Instructions

  • To make the marinade, mix the coconut aminos with the balsamic vinegar, sesame oil and grated ginger.
  • Mix well and divide into two portions. Place the first half in a sealable plastic bag or container and marinate the salmon in the refrigerator for at least half an hour.
  • Place the other half in a saucepan and set aside.
  • Preheat the oven to 200˚C. (400˚F)
  • Place all the vegetables on a baking sheet and sprinkle with the nuts. Drizzle with a little oil and salt and pepper to taste.
  • Roast the vegetables and nuts in the oven for about 30 minutes or until tender.
  • Heat a skillet with a little coconut oil, remove the salmon from the refrigerator, and cook in the skillet for about 4 minutes per side or until the salmon is golden brown and cooked through.
  • Pour the extra marinade into the pan, add about 1 teaspoon of honey and make 1 teaspoon of arrowroot with a little water. Bring to a boil, add the arrowroot, and cook to the desired thickness.
  • Serve the salmon on top of the roasted vegetables and sprinkle with sesame seeds and a sliced scallion.
  • Drizzle with the sauce.
  • Tip: The sauce/marinade is salty enough, so don't use extra salt on the salmon.

Nutrition

Calories: 816kcal | Carbohydrates: 43g | Protein: 66g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 23g | Cholesterol: 138mg | Sodium: 943mg | Potassium: 2719mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1857IU | Vitamin C: 279mg | Calcium: 199mg | Iron: 7mg