So if you have been following me for awhile, you know I love salmon! 90% of the time, I simply brush it with either extra virgin olive oil or coconut oil, top with seasoning, and broil for 8-10 minutes.
Sometimes I make a sauce, sometimes I don't. I serve it with 1 or 2 veggies, and I have a quick, AMAZING, healthy, dinner in less than 30 minutes. It's hard to mess up or go wrong with that, so I rarely deviate. Click Here for my go-to Salmon Recipe!
An added bonus - I almost always have leftovers, so it turns into a second or third healthy meal that requires even less thought and effort - win, win, win!
Leftover ideas - chopped salmon salad, layered it over greens or veggies, scrambled with veggies, or...in a nutty asian sesame bow like this one. SO. GOOD. GUYS.
P.S. For more recipes like this, mindset + motivation and efficient workouts, join my upcoming 5-Week Kick Start Challenge!
Nutty Salmon Sesame Bowl Recipe
2 Zucchini, spiralized or sliced thin
2 Squash, spiralized or sliced thin
1 Red Bell Pepper, sliced thin
1 Clove Roasted garlic, minced
½ red onion, sliced thin
Sugar Snap Peas
1 T coconut oil
cilantro (I happened to have fresh, but dried can also work!)
2 T. Almond butter (or any nut butter)
1 t. ACV or Rice Vinegar
3 T. coconut aminos
1 t. Sesame oil
Water to thin slightlyGo try it out! And, make sure if you do - that you tag me in your photo! @foodfitnessandmomlife
Mix Sauce ingredients
Cook the salmon. pat salmon dry with paper towel and cut into pieces of equal thickness. Brush salmon with coconut oil, season with pink salt, pepper, garlic and onion powder,and drizzle coconut aminos over the top. Broil for 8-10 minutes at top or second from top shelf in oven. If you have very thin pieces, they may be done a 5-6 minutes, so keep a close eye on them! I like my salmon medium - so I take it out when it very easily flakes with a fork or reaches about 120 internally.
Spiralize Zucchini and squash. (This spiralizer is great and affordable!) Lightly salt and let sit in bowl
Sauté the red bell pepper, onion, mushrooms and garlic in water or chicken broth until softened. While veggies are sautéing, drain water from zucchini/squash noodles and squeeze in paper towel. Set aside.
Once veggies are softened, add sugar snap peas. Cook for a few minutes until heated through.
Add zucchini/squash to pan with veggies, and season with salt, pepper, garlic and onion powder, and 1 T. coconut oil. Cook for 2-3 minutes or until heated through.
Add sauce to pan with veggies, reserving a tiny amount to pour over salmon.
Take salmon out of oven, shred or leave in filet form, and serve over the zoodle / veggie mixture.
Top with reserved sauce, sesame seeds and cilantro.
Go try it out! And, make sure if you do - that you tag me in your photo! @foodfitnessandmomlife