Asian Veggie Stir Fry with Baked Salmon (Whole30 & Paleo)
Print RecipeIngredients
Salmon
- 3-4 center cut salmon fillets
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp olive oil
- 1 tsp sesame oil
- 2 garlic cloves minced
- 1/2 tbsp fresh ginger minced
- ground pepper
Veggies
- 2 tbsp coconut oil or olive oil
- 1 yellow onion sliced
- 1 red bell pepper slice
- 1 head of broccoli in florets
- 8 oz mushrooms sliced
- 2-3 medium carrots sliced
Stir Fry Sauce
- 1 tbsp fresh ginger minced
- 3 garlic cloves minced
- 3 tbsp coconut aminos
- 2 tbsp rice vinegar
- 1/2 tbsp tapioca or arrowroot starch
- pepper to taste
Instructions
Salmon Instructions
- Put salmon and all ingredients except for pepper in a plastic bag. Marinate in the fridge for 30 minutes- 4 hours.
- When ready to cook, preheat oven to 400°F (200°C).
- Line a baking sheet with aluminum foil. Place marinated salmon on baking sheet with all the marinade. Top salmon with pepper to taste.
- Bake for 10-12 minutes.
Veggie Instructions
- In a small bowl, whisk together all the ingredients for the stir fry sauce. Set aside.
- Heat coconut oil or olive oil over medium heat in a large sauté pan. Add onion, bell pepper, mushroom and carrots and sauté for 3 minutes. After about 3 minutes, add broccoli and stir fry sauce.
- Cook veggies for 2-5 minutes more, depending on desired crunchiness of the veggies. Sauce should have thickened.
- Top with salmon and enjoy!