Red Meat Allergy Friendly Ginger-Turmeric Salmon with Roasted Broccoli
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp olive oil
- ½ tsp salt
For the broccoli
- 1 lb broccoli florets (about 4 cups)
- 2 tbsp olive oil
- ½ tsp ground turmeric
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). In a small bowl, whisk together the coconut aminos, grated ginger, 1 tsp ground turmeric, apple cider vinegar, honey, and 1/2 tsp salt until combined. Reserve 2 tablespoons of this marinade in a separate small bowl before adding the salmon — this reserved portion will be used as a finishing glaze. Place the salmon fillets in a shallow dish, pour the remaining marinade over them, and turn to coat. Let the salmon marinate at room temperature for 15 minutes.
- 2
While the salmon marinates, toss the broccoli florets on a sheet pan with 2 tbsp olive oil, 1/2 tsp ground turmeric, and 1/4 tsp salt until evenly coated. Spread in a single layer and roast on the upper rack for 18–20 minutes, until the florets are tender and the edges are lightly charred.
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