4
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Ingredients
2 red peppers, cut into 1/2 inch pieces
1 medium eggplant, cut into 1/2 inch pieces
1 large yellow squash, cut into 1/2 inch pieces
1 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces
2 tablespoons balsamic vinegar
1 teaspoon Coconut Aminos
3 cloves garlic, minced
black pepper, to taste
8 ounces wild-caught salmon (see note)
1/8 teaspoon garlic powder
12 cups mixed greens
Instructions:
Preheat oven to 375 degrees F.
Toss vegetables with vinegar, Braggs, garlic and black pepper and place on a large parchment-lined or lightly-oiled baking pan. Cover with foil and bake for 30 minutes or until vegetables are tender, stirring occasionally.
Cut salmon into 4 pieces. Season with garlic powder and black pepper. Place salmon, skin side down on a non-stick baking sheet. Bake at 375 degrees F until salmon is cooked through, about 12-15 minutes.
Place mixed greens on serving plates. Top with roasted vegetables and salmon.
Note:
If you choose to occasionally include fish in your diet, choose wild-caught fish from non-polluted waters. Limit the serving size to 2 ounces per person.
Baked Tofu Strips may be substituted for the salmon.
To prepare Baked Tofu Strips: Cut 1 pound of extra firm tofu into 1 inch strips. Place on a lightly-oiled baking dish and sprinkle with 1 teaspoon each garlic powder and onion powder. Bake at 350 degrees F for 30 minutes, turning once, until yellow and firm on the outside and still tender inside.
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 225
Protein 19 g
Carbohydrates 31 g
Sugars 11 g
Total Fat 4.5 g
Saturated Fat 0.9 g
Cholesterol 30.1 mg
Sodium 165 mg
Fiber 10.3 g
Beta-Carotene 14096 ug
Vitamin C 195 mg
Calcium 203 mg
Iron 4 mg
Folate 249 ug
Magnesium 128 mg
Potassium 1605 mg
Zinc 1.5 mg
Selenium 19.7 ug
