Recipes that are all gluten & dairy free

Sesame Salmon with Broccoli over Butternut Squash Noodles

Recipe by Inspiralized

  • 2 6oz fillets salmon, wild
  • 1 1/2 cup broccoli florets
  • 1/2 medium butternut squash, spiralized into noodles
  • 1 tbsp coconut oil
  • 2 cloves garlic, minced
  • 1 tsp minced ginger
  • 1 tsp white sesame seeds
  • 1/8 cup coconut aminos
  • 1 tsp sesame oil
  • 1/2 tsp fish sauce
  • 1 1/2 tbsp raw, local honey
  • 3/4 tsp arrowroot powder
  • 1 tsp black sesame seeds
  • 1/8 cup coconut aminos
  • 1 tbsp sesame oil
  • sea salt, to taste
  • black pepper, to taste
  • 3 tsp white sesame seeds
  • Preheat the oven to 400 degrees.
  • Steam broccoli and set aside.
  • Place the salmon filets in a large bowl with 1/8 cup coconut aminos, 1 tbsp sesame oil, sea salt, black pepper and 3 tsp white sesame seeds and refrigerate for 5 to 10 minutes.
  • Take the butternut squash noodles and spread them out on a baking tray.
  • Drizzle lightly with sesame oil, season with salt and pepper and set aside.
  • Remove the salmon filets from the marinade and place onto a baking tray. Bake for 15 minutes.
  • Five minutes into baking the salmon, place in the butternut squash noodles and bake for 5 to 7 minutes or until noodles soften. Set aside.
  • Place a large saucepan over medium heat and add in the coconut oil.
  • Once the oil heats, add in the garlic and ginger and cook for 30 seconds.
  • Then, add in the fish sauce, honey, coconut aminos and sesame oil.
  • If you like a thicker sauce, then add in the arrowroot powder and whisk all together to form a paste.
  • Next, add the broccoli, sesame seeds and butternut squash noodles. Toss to combine.
  • Divide your noodle and broccoli mixture andtop each with a baked salmon filet.
  • Garnish with black sesame seeds.

Serving Size
2 servings

Posted To: Entree


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