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One Pan Roasted Asian Salmon And Veggies
One pan, one protein, a few veggies, and half an hour are all you need to throw together this simple, healthy meal! Serve with a side of cauliflower or white rice and you've got a satisfying, paleo-friendly, gluten-free meal in minutes.
Prep Time: 00:05
Cook Time: 00:20
4 cups chopped vegetables (i used broccoli, green beans, and zucchini)
4 wild salmon filets, boneless and skin-on*
1 tablespoon melted coconut oil
2 tablespoons gluten-free teriyaki sauce
1 teaspoon salt
1/2 teaspoon each lemon pepper, sesame seeds, coriander and garlic powder
1Preheat the oven to 425.
2Line a baking sheet with aluminum foil. Spread the veggies evenly so they aren't overlapping. You may need two pans depending on their size.
3Arrange the salmon on top of the vegetables. Drizzle coconut oil over the veggies.
4Spread 1/2 tablespoon of teriyaki sauce on each salmon filet.
5Sprinkle salt and other spices over the veggies and salmon.
6Roast for 15-20 minutes until veggies are caramelized and soft and salmon is firm.
7Serve over cauliflower, white, or brown rice.
*Don't love salmon? Swap it out for a milder fish like tilapia or cod. Or, you could ditch the seafood altogether and use chicken breasts or thighs instead.
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