Asian Salmon

Asian Salmon with Roast Vegetables

This quick and easy one pan dinner is the perfect meal for a busy week night. Salmon is high in omega 3 fatty acids, making this a heart healthy, anti-inflammatory meal. Romanesco, a hybrid of cauliflower and broccoli, is full of fiber, and vitamins A, C, and K. Nourish yourself and your family with this double hitter.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4


  • 1 large head romanesco, chopped into 1 inch pieces
  • 3 tbsp avocado oil, divided
  • 2 tbsp coconut aminos
  • 2 tbsp toasted sesame oil
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/8 tsp salt
  • 1 pound salmon fillet


  • Preheat the oven to 375°F.
  • Place the romanesco in a 9 X 13 glass baking dish. Drizzle with remaining 1.5 tbsp of avocado oil. Stir well, until romanesco is coated.
    1 large head romanesco,, 3 tbsp avocado oil,
  • Bake romanesco for 15 minutes.
  • Meanwhile, prepare the sauce. In a small bowl, add the coconut aminos, the sesame oil, 1.5 tbsp of avocado oil, garlic powder, ground ginger, and salt. Whisk until blended; set aside.
    3 tbsp avocado oil,, 2 tbsp coconut aminos, 2 tbsp toasted sesame oil, 1/4 tsp garlic powder, 1/4 tsp ground ginger, 1/8 tsp salt
  • When timer for romanesco goes off, take the romanesco out of the oven, leaving it in the pan. Carefully place the salmon fillet, skin side down, on top. Pour the sauce over the salmon.
    1 pound salmon fillet
  • Bake at 375° for 12-17 minutes, until fish flakes easily and a meat thermometer registers an internal temperature of 145°F. Do not overcook.
  • Serve and enjoy!
Keyword anti-inflammatory, fiber, salmon