Garlic-Ginger Salmon with Bok Choy and Broccoli

Ingredients

• 2 salmon fillets
• 300 g baby bok choy, halved lengthwise
• 250 g broccoli florets
• 2 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 tbsp gluten-free coconut aminos
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp olive oil
• 1 tsp sesame seeds
• 2 cups cooked rice

Method

1. Whisk garlic, ginger, coconut aminos, vinegar, honey, and olive oil.
2. Spoon half the sauce over salmon; coat vegetables with remaining sauce.
3. Bake at 425°F until salmon reaches 145°F and vegetables brown.15 min timer
4. Serve salmon and vegetables over rice, with sesame seeds.