0

PREP TIME:
15 MINUTES

COOK TIME:
15 MINUTES

TOTAL TIME:
30 MINUTES

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4 – 6

Print Recipe

Salmon Ingredients:

  • 1 – 1 ¼ lbs. Wild Caught Sockeye Salmon
  • ½ Cup Cassava Flour (or brown rice flour)
  • 1-2 TBSP Extra Virgin Olive Oil
  • 1 teaspoon Salt
  • Cracked Pepper to Taste
  • 1 teaspoon Garlic Powder
  • 1 ½ teaspoon Basil Dried or 4-5 Leaves Fresh Sliced Thin
  • ½ of a Medium Lemon – Juice Squeezed

Roasted Vegetable Ingredients:

  • ¼ of Large Red Onion – Chopped
  • 2 Heads of Broccoli Chopped into Florets
  • 1 Head Cauliflower Chopped into Florets
  • 1 Cup Baby Heirloom Carrots Sliced in Half Long Way
  • ½ Teaspoon Himalayan Sea Salt
  • 1 Teaspoon Garlic Powder
  • 1 ½ TBSP Olive Oil

Rice/Quinoa: I used 2 bags of Aldi’s Organic Rice/Quinoa – prepare according to package directions

Instructions:

  1. Preheat oven to 425.
  2. For the veggies, add all ingredients to a large bowl. Toss together until covered with oil and seasonings. Pour veggies onto a baking sheet (may need 2 depending on volume). Bake in oven about 12-15 minutes until start to soften but still have a bit of crunch. Remove from oven and set aside.
  3. For the salmon, lay out salmon fillets and sprinkle salt, garlic powder, basil and pepper on both sides.
  4. Spread out flour on large plate. Roll each salmon fillet into flour – covering all sides. Shake off extra flour.
  5. Drizzle olive oil in large skillet. Warm up pan until get a sizzle (water drop test does the trick).
  6. Place all fillets into pan. Let cook 5-7 minutes on the first side, then flip over.
  7. Immediately after flipping, squeeze the fresh lemon onto each fillet. Cover the pan with lid and let cook another 5-7 minutes.
  8. Remove from heat.
  9. Prepare rice/quinoa according to package directions.
  10. Portion out your grains, vegetables, and salmon into a bowl. Enjoy!

*Try and use all organic ingredients if possible.