2 servings
Wild salmon, packed with protein, brain-boosting, inflammation lowering, heart-healthy omega 3 fats paired with roasted fall veggies and a side of heart of palm linguini. A delicious, healthy and easy meal to make to add into your midweek dinner rotation.
Ingredients:
2 Japanese eggplants, sliced
2 cups sliced Brussels sprouts
1 package Palmini heart of palm linguini
¼ cup Coconut Aminos
2 six-eight-ounce pieces of wild salmon
Avocado oil
Extra-virgin olive oil
Juice of 1 lemon
1 tbsp. toasted sesame oil
Sea salt and freshly ground pepper to taste
Preparation:
Preheat oven to 400 degrees.
Spread veggies on baking sheet and spray/mist or drizzle with avocado oil and season with salt and pepper. Bake for 25-35 minutes, tossing halfway during cooking. Remove veggies from oven when done and spray/mist or drizzle with extra virgin olive oil.
Rinse Palmini linguini under water thoroughly and add to a small saucepan. Add ¼ cup plain almond milk (or other milk of choice) and ¼ cup nutritional yeast, season with salt and pepper. Cook on low until sauce thickens and everything is combined. Remove from heat.
Wash salmon fillets and pat dry with a paper towel. Place salmon on roasting pan or a parchment-lined baking sheet. Drizzle with coconut aminos and spread with a pastry brush, finally sprinkle generously with salt and pepper.
Roast salmon for 4-6 minutes per ½ inch thickness of salmon. Roasting time depends on the thickness of your salmon, as determined by the thickest part of the fillet. For every ½ inch of salmon, roast 4-6 minutes. 4 minutes will be slightly rare and 6 minutes will thoroughly cook it.
Plate the veggies, linguini and top with salmon.
Squeeze lemon over the salmon and finish it with a little drizzle of sesame oil.
Serve and enjoy!