Gluten-Free Ginger-Scallion Salmon with Bok Choy

Ingredients

• 340 g skin-on salmon fillets
• 300 g bok choy, halved lengthwise
• 250 g broccoli, cut into small florets
• 2 tbsp gluten-free coconut aminos
• 1 tbsp fresh ginger, finely grated
• 3 scallions, green parts thinly sliced, white parts finely chopped
• 1.5 tbsp garlic-infused olive oil
• 1 tbsp olive oil
• ½ tsp fine sea salt

Method

1. Salt the salmon and leave it while the oven heats.
2. Heat oven to 425°F; toss vegetables with olive oil.
3. Roast vegetables until tender with browned edges.15 min timer
4. Sear salmon skin-side down until crisp, then turn.
5. Brush with ginger, scallion, aminos, and garlic oil; bake to 145°F.10 min timer
6. Serve salmon over vegetables with sliced scallion scattered over.