| Cook Time | 60 mins total |
| Servings |
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Ingredients
- 4x 6 oz each Salmon filets highest quality possible
- 2 T Soy sauce
- 2 T Fish sauce
- 2 T Coconut oil
- 2 T Extra virgin olive oil
- 1 lb Brussels sprouts halved (or 1 lb. of vegetable of choice)
- ¼ tsp each Salt and pepper
- 3 Zucchini medium sized, spiralized (hand-held works great)
- 1 T T. Extra virgin olive oil
- ¼ tsp Garlic powder
Ingredients
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Instructions
- In a large ziploc bag, add salmon filets with fish and soy sauce. Mix well and marinate in fridge 20-30 min.
- Preheat oven to 375°F. Toss brussels or vegetable of choice with 2 T. evoo, salt and pepper.
- Bake vegetables for 20-25 minutes until roasted, stirring occasionally.
- When the vegetables have about 15 minutes remaining, bring a large saute pan to medium high heat.
- Add coconut oil to heated pan (melt) followed by seasoned salmon filets.
- Sear the filets until golden brown, about 4-5 minutes. Turn to skin side and sear for 2-3 minutes. Finish by placing salmon in the oven and cook until done, 2-6 minutes depending on thickness of salmon.
- While salmon is baking, spiralize zucchini then toss with 1 T. olive oil and garlic powder.
- Enjoy your perfectly seared salmon with evenly divided zucchini noodles and roasted vegetables.
Recipe Notes
The Purpose: increase overall plant food intake, feed healthy bacteria and microbiome within the gut, replenish glycogen storage, promote the anti-inflammatory process, increase omega-3 fatty acid intake, rebuild and repair muscular micro-tears, promote fat adaptation, optimize general performance, ability of vegetables to taste awesome.
Nutrition Information: gluten-free (potentially), nut free, dairy free
Calories: 470
Carbohydrates: 15 gms
Protein: 40 gms
Fat: 29 gms
Fiber: 6 gms
Sodium: 800 mgs
Added Sugars: 0 gm
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