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Asian Glazed Salmon with Roasted Broccolini & Asparagus

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Asian Glazed Salmon with Roasted Broccolini & Asparagus

Serves 4

 

Asian Glazed Salmon with Roasted Broccolini & Asparagus is a delicious recipe, and if you plan ahead, you can use frozen salmon if you have to. This is a meal that can be on your table in 30 minutes, can be prepared quickly and use minimal dishes.  The thin stalks make it easy to prepare in a flash and are so tender and sweet. We most frequently roast it with pieces of asparagus in extra virgin olive oil and lemon juice and sprinkle it with savory garlic and sea salt. The salmon is basted in an Asian marinade of coconut aminos and fish sauce and rubbed with a bit of coconut crystals and ginger to balance the salt, resulting in a silky glaze after roasting.

Ingredients

For the Salmon

  • 4, 6-ounce fillets of salmon, boneless and skinless
  • 3 TBSP coconut aminos
  • 1 TBSP fish sauce
  • ¼ tsp. ground ginger
  • ¼ tsp. minced garlic
  • Pinch of sea salt and fresh cracked pepper.

For the Vegetables

  • 10 oz. broccolini, trimmed
  • 10 oz. of asparagus, trimmed and cut into 2-inch pieces
  • 2 TBSP coconut oil, melted
  • 2 tsp. fresh lemon juice
  • 3 garlic cloves, crushed
  • ¼ teaspoon sea salt
  • Pinch cracked black pepper

Directions

For the Salmon

Preheat oven to 400° F. Combine the aminos, fish sauce, ginger, garlic, salt and pepper in a small bowl. Place the salmon in a baking dish and pour the marinade over the fish. Roast in the oven for 15-20 minutes until flaky, basting the fish every 5 minutes.

For the Vegetables

Preheat oven to 400° F. Toss all ingredients together in a bowl. Spread the vegetables on a baking sheet and roast for 15-18 minutes stirring once.

Note: You can roast the vegetables at the same time as the salmon to expedite the process.

Original Recipe from Against All Grain

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