SALMON AND CREAMY TURMERIC VEGGIES

Eating Style: Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Soy-free

Prep Time: 20 minute

Serves: 4

Ingredients

• 3 tablespoons (45ml) coconut oil or avocado oil
• 1 medium onion, thinly sliced
• 1 clove garlic
• 1 tablespoon (15 grams) minced fresh ginger
• 1 tablespoon (15 grams) fresh turmeric
• 1/2 cup (125ml) unsweetened full-fat coconut milk
• 1/4 cup (59ml) water
• Zest from 1 lime
• 1 tablespoon (15ml) lime juice
• 3 cups (226 grams) broccoli, steamed
• 3 cups (226 grams) cauliflower, steamed
• Grey sea salt and freshly ground pepper
• Four 6-ounce wild Alaskan salmon filets
• Salt and freshly ground pepper

Instructions

1. Heat the oil in a large frying pan or cast iron pan. Add the onion, garlic, ginger, and turmeric. Cook over medium heat, stirring often, until golden, about 8 minutes. Add the coconut milk, water, lime zest, and lime juice to the mixture and bring to a simmer.
2. Stir in the vegetables and season with salt and pepper. Cover and remove from the heat.
3. Preheat a grill pan. Rub the salmon with salt and pepper. Grill with the skin side touching the pan over medium-heat for 5 minutes. Turn and grill until cooked through.
4. Transfer salmon and vegetables to a serving plate and dig in.