Asian Glazed Salmon {gluten free + paleo}

Super easy Asian Glazed Salmon is not just delicious, healthy but is ready in 25 minutes.  Crunchy fresh vegetables and omega rich Salmon coated in a salty sweet asian sauce makes the perfect weeknight dinner.  This recipe is gluten-free, dairy free, paleo and whole 30 friendly and loaded with superfoods. 

Happy Monday guys!

If you haven’t noticed I have been on asian marinade kind of kick. With good reason… ITS GOOD STUFF!

Another reason to love my asian marinade is you can make it in a larger batch and use it all week-long, on chicken, steak or like this fabulous dish, salmon. AND it packs a ton of flavor with so little work, which come on, you know makes it even more awesome.

With all the great fresh produce that is in season hitting the market I can get enough of just dicing them up and throwing them in with a great lean protein making a pretty dish to serve my family.

I used a red bell pepper in my dish, but you can use green or yellow or a mix if you like.

The key to cooking these vegetables is to not over cook them.  When you throw them in the skillet, you are not cooking them completely, just half way.  Less is more because you will be tossing them into the pan and finishing them off with the salmon and marinade in the oven.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme. 

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Asian Glazed Salmon

Super easy Asian Glazed Salmon is not just delicious, healthy but is ready in 25 minutes. Crunchy fresh vegetables and omega rich Salmon coated in a salty sweet asian sauce makes the perfect weeknight dinner. This recipe is gluten-free, dairy free, paleo and whole 30 friendly and loaded with superfoods.

Course Main Course

Keyword Gluten Free, Paleo, Salmon, Whole 30

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Ingredients

Marinade:

• 2 cup coconut aminos
• 2 tablespoons cup honey
• 1 cloves garlic minced
• 2 teaspoon freshly grated ginger
• 1/2 teaspoon sesame oil

Salmon:

• 1 tablespoon ghee
• 1 tablespoon olive oil
• 1 1/2 pound salmon {I used sockeye}
• 2 cups broccoli florets
• 1 red or yellow bell pepper trimmed and sliced thinly
• 2 stalks of celery trimmed and diced
• 1 large shallot trimmed and diced
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper

Topping:

• 1 teaspoon sesame seeds
• 1 tablespoon fresh cilantro chopped

Instructions

Marinade:

1. In a small bowl whisk together coconut amino, honey, garlic, ginger, and sesame oil

Salmon

1. Preheat oven to 400°
2. Melt ghee and olive oil in a heavy oven safe skillet over medium high heat.
3. Add broccoli, bell pepper, celery and shallot to pan. Stirring to cook evenly. I cooked mine 5 minutes, You want your vegetables still crisp, not soft and mushy. When you can pierce broccoli stems with fork use a spoon remove your vegetables from the skillet and set aside on plate.
4. Add salmon {if salmon has skin place skin side down} to skillet and pour marinade over top.
5. Place pan in oven and cook for 8 minutes. Remove pan and add vegetables back into pan lightly pushing vegetables into the marinade. Place back in oven and cook an additional 7 minutes. Remove and let cool a few minutes before serving.
6. Top with sesame seeds and fresh cilantro

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