Name: Sheet Pan Ginger Garlic Salmon and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 filets of wild salmon, skin-on if possible, each about 5 ounces; 2 tablespoons coconut aminos; 1 tablespoon avocado oil; 1 tablespoon fresh lemon juice; 1 teaspoon Red Boat fish sauce; 1 garlic clove, minced; 1 teaspoon freshly grated ginger; 2–3 cups butternut squash, peeled and cut into cubes; 12 ounces Brussels sprouts, trimmed and halved if large; 2 tablespoons avocado oil; 1 garlic clove, minceed; 1/2 teaspoon sea salt

Ingredients

Scale

4 filets of wild salmon, skin-on if possible, each about 5 ounces

Marinade

2 tablespoons coconut aminos
1 tablespoon avocado oil
1 tablespoon fresh lemon juice
1 teaspoon Red Boat fish sauce
1 garlic clove, minced
1 teaspoon freshly grated ginger

Vegetables

2–3 cups butternut squash, peeled and cut into cubes
12 ounces Brussels sprouts, trimmed and halved if large
2 tablespoons avocado oil
1 garlic clove, minceed
1/2 teaspoon sea salt

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Instructions

Preheat oven to 400° F. Line a 13×18 inch sheet pan with a sheet of parchment paper.
Combine marinade ingredients in a medium bowl. Add salmon and turn to coat all sides. Set aside.
In a large bowl, combine vegetable ingredients. Toss to coat all pieces as evenly as possible, then spread on baking sheet.
Bake vegetables alone for 12 minutes, allowing the salmon to marinate during this time.
Remove sheet pan from oven, stir vegetables and push to edges of pan, creating an open center for the salmon.
Place marinated salmon fillets in the center of the sheet pan and then pour the marinade over top.
Back for 15 more minutes and then serve immediately.

Prep Time: 15
Cook Time: 30
Category: Main