Adapted Recipe from Jeanette Ogden at STKU
Serves Two
The Ingredients
Salmon
2 wild salmon filets
a few shakes garlic powder
4 tbsp coconut aminos
1 tbsp honey
1/2 tbsp avocado oil
1 tsp sesame seeds
Carrot Fries
2 large carrots, sliced into matchsticks
1/2 tbsp avocado oil
garlic salt, to taste
Simple Salad
4 cups baby romaine
1 cup brown rice
Salt and pepper to taste
2 tbsp extra virgin olive oil
1 big squeeze from half of a lemon
1/2 avocado
The Instructions
Preheat oven to 430º. Cut carrots into thin matchsticks. Roast for about 40 minutes flipping a few times through.
Heat the skillet on medium with avocado oil, add the salmon. Season salmon with a few shakes of garlic powder, coconut aminos, and honey (smear it on).
Sear both sides for about 5 minutes and stick it in the oven at 430º for 10-13 minutes, flipping halfway through. It’s flaky, juicy and delicious!
Assemble the bowl: simple salad on the bottom, carrots on the side, and salmon on the top! YUM!
