Salmon Teriyaki with Roasted Vegetables

Ingredients

• 4 6oz Salmon Fillets
• 2 cups Broccoli Florets
• 2 cups Carrots
• 1 large Red Bell Pepper
• 2 tbsp Avocado Oil
• 2 cloves Garlic
• 1 tbsp Ginger
• 1/4 cup Coconut Aminos
• 2 tbsp Honey
• 1 tbsp Rice Vinegar
• 1 tsp Arrowroot Powder
• 1 tsp Sesame Seeds

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2On a large baking sheet, toss the 2 cups of broccoli florets, 2 cups of carrots, and 1 large red bell pepper with 2 tablespoons of avocado oil. Spread the vegetables in a single layer on the baking sheet.
3. 3Place the baking sheet with the vegetables into the preheated oven and roast for 15 minutes. While the vegetables are roasting, prepare the teriyaki sauce. In a small saucepan, combine the 2 cloves of minced garlic, 1 tablespoon of ginger, 1/4 cup of coconut aminos, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 teaspoon of arrowroot powder.
4. 4Heat the saucepan with the teriyaki sauce ingredients over medium heat. Stir constantly until the sauce comes to a simmer and has thickened, which should take about 5 minutes. Once thickened, remove from heat.
5. 5Place the 4 6oz salmon fillets on a separate baking sheet lined with parchment paper. Brush the tops of the salmon fillets generously with the prepared teriyaki sauce.
6. 6Place the salmon into the oven with the vegetables. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
7. 7Remove both the salmon and the vegetables from the oven. Serve the salmon fillets alongside the roasted vegetables. Sprinkle 1 teaspoon of sesame seeds over the salmon and vegetables before serving.

Substitutions

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