glazed salmon with broccolini
This easy (and delicious!) recipe is loaded with hormone-supporting nutrients. Cruciferous vegetables like broccolini are a must when it comes to detoxing and hormone health, and the omega-3 anti-inflammatory fats in salmon will help decrease inflammation in the body. This recipe is pale0-friendly, gluten-free, and dairy-free. Enjoy!
Ingredients
12 ozs salmon fillet (skin on)
1/8 tsp sea salt
1 1/2 tbsps coconut aminos
1 garlic clove (minced)
1/2 tsp ginger (minced)
1 tsp raw honey
1 tbsps avocado oil
2 bunches broccolini (trimmed)
Preparation
Pat the salmon dry with paper towel and season with salt.
In a small bowl, whisk together the coconut aminos, garlic, ginger, and honey.
Heat a large pan over medium heat. Once hot, add the oil. Place the salmon in the pan skin-side down, cooking for about three to five minutes or until the skin is crispy. Brush the salmon with 1/4 of the sauce and then flip and cook for one minute, until the flesh is opaque throughout. Remove and set aside.
Deglaze the pan with a splash of water if needed to remove any browned bits. Add the broccolini and cook, stirring occasionally, until tender and bright green, about four minutes. Lower the heat and add the remaining sauce. Cook for 30 seconds or until the sauce has thickened and then remove from the heat.
Divide the salmon and broccolini evenly between plates. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to two days.
More Flavor: Add chili flakes or sriracha to the sauce.
Additional toppings: Top with sesame seeds and/or green onion.