Slow Roasted Salmon With Ginger Glaze and Veggie Stir Fry

³ Description

The best salmon dinner I have ever had in my entire life!

² Ingredients

•  1 oz Cooked Carrots (from Fresh)
•  1 medium spear (5-1/4" to 7" long) Cooked Asparagus (from Fresh)
•  1 oz Cooked Red Peppers
•  1 dash Black Pepper
•  2 tsp Garlic
•  2 tsp Ginger
•  1 lb Wild Atlantic Salmon
•  1 serving (serving = 1 tbsp) Bragg Organic Apple Cider Vinegar
•  0.66 serving (serving = 1 tbsp) Olivado Extra Virgin Avocado Oil
•  1 dash Sea Salt
•  1 serving (serving = 1/4 cup) Bob's Red Mill Arrowroot Starch
•  2 serving (serving = 1 tsp) Coconut Secret Raw Coconut Aminos

q Directions

Combine the first five 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.

Enjoy

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