Paleo Oven Roasted Salmon Recipe with Spaghetti Squash
Wild salmon is brushed with a sesame glaze and oven roasted with spaghetti squash.
Yield: 2 servings
Ingredients
- 2 tablespoons tamari (or coconut aminos]
- 4 tablespoons olive oil
- 2 teaspoons honey
- 1 teaspoon sesame oil
- 2 (4 to 5 ounce) wild-caught salmon fillets (preferably Coho)
- 2 or 3 leeks trimmed, cut in half vertically and cleaned
- 4 ounces bok choy chopped
- 1/2 teaspoon salt
- [roasted spaghetti squash strands (learn how to roast it here]
- toasted sesame seeds
Instructions
- Mix tamari, 2 tablespoons olive oil, honey and sesame oil in a small bowl. Put salmon fillets in a ziploc bag and pour marinade over.
- Let sit for 15 minutes. Meanwhile preheat the oven to 375 degrees.
- Toss bok choy with 1 tablespoon olive oil and 1/4 teaspoon salt, then rub leeks with remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Put onto a oiled sheetpan, and place salmon on top of the vegetables. Bake for about 10-2 minutes, or until salmon flakes, and is still "bouncy" in the thickest part.
- Divide leeks, bok choy and spaghetti squash between plates, then top with salmon. Drizzle with a bit more olive oil, sesame seeds, and dash of salt.