Anti-Inflammatory Salmon and Veggie Bowl
This delicious bowl is healthy, filling and nutritious! Perfect for meal prep too.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Course dinner, lunch
Cuisine Asian
- 2 salmon filets
- 4 tbsp olive oil
- 16 oz bag of snap peas (green beans work too!)
- 8 oz shiitake mushrooms
- 1/2 cup coconut aminos
- 1 tbsp fresh ginger, minced finely
- 1 tbsp fresh garlic
- 1/2 cup jasmine or cauliflower rice
Preheat oven to 375.
Drizzle 2 tbsp of olive oil over the salmon with salt and pepper.
Roast for about 12 minutes or until desired firmness (I prefer mine a little more rare).
While the salmon is cooking, heat olive oil over medium heat.
Add the snap peas, mushrooms, coconut aminos and ginger.
Stir regularly for about ten minutes, until the veggies are nice and tender and have absorbed the coconut aminos.
In the last minute, add the garlic and stir.
Service with half cup jasmine or cauliflower rice, salmon and veggies.
- If you don't have fresh ginger, use about 1/2 tbsp powdered.
- Feel free to use chicken or a white fish instead of salmon!
- Any kind of greens would go beautifully with this, like bok choy.