Posts Tagged ‘Coconut Aminos’

Roasted Salmon & Vegetables with Coconut Aminos

Roasted salmon  and vegetables gently seasoned with coconut aminos, garlic and green onion is a  delicious, nutritious meal that’s on the table in thirty minutes flat. The  salmon will be moist and tender, the beans and bell peppers crisp and fresh and  the mushrooms soaked with the sweet-salty umami  flavor of coconut aminos.

What makes this meal so quick and easy is that everything’s seasoned the  same, goes in the oven at the same time and comes out of the oven at the same  time, too.

 

Buying individual salmon fillets of the same weight and thickness makes it  easy to gauge when the salmon is perfectly cooked. For a 1 to 1 1/2 inch thick  fillet, this means 10 to 12 minutes. That’s just enough time to set the table.  It’s also just enough time to cook crisp-tender veggies that haven’t lost their  fresh flavor or vibrant color.

Make this meal again and again, using a new combination of vegetables each  time. Bok choy, thinly sliced cabbage, carrots and zucchini are all delicious  options.

Serves: 4

Time in the Kitchen: 30 minutes

Ingredients:

  • 1/4 cup coconut aminos
  • 1 tablespoon toasted sesame oil (15 ml)
  • 1 tablespoon olive oil or coconut oil (15 ml)
  • 3 green onions, roughly chopped
  • 2 to 4 cloves garlic
  • 4 (6-ounce) center-cut salmon fillets (170 g each)
  • 3/4 pound green beans (340 g)
  • 1 pound mushrooms (try a blend of cremini and oyster), roughly chopped (450  g)
  • 3 red bell peppers, thinly sliced (seeds removed)
  • Sea salt and freshly ground black pepper

Instructions:

Preheat oven to 450 ºF (232 ºC).

Place three rimmed baking pans in the oven to heat up. One needs to be just  large enough to hold the salmon, the other two will be for the vegetables. The  more spread out the veggies are, the faster they will cook.

In a blender, combine the coconut aminos (or tamari) and the oils, green  onions and garlic for about 25 seconds, until the green onions and garlic are  very finely chopped.

Pour 1 tablespoon (15 ml) of the sauce into a small bowl and then brush it  onto the salmon pieces.

Combine the green beans, bell peppers and mushrooms in a large bowl. Pour the  remaining sauce on top and use your hands to toss the veggies until well  coated.

Take the hot pans out of the oven. Set the salmon pieces in one of the hot  pans. Spread the veggies out in the other two pans. Place all the pans in the  oven.

Bake for 10 to 12 minutes or until salmon reaches desired doneness.

Sprinkle sea salt and black pepper over the salmon and veggies to taste.  Serve with additional coconut aminos or tamari on the side for additional flavor  if needed.

Thanks to Mark’s Daily Apple for this amazing recipe!!!

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