
(Makes 4 servings)
- 1 lb (450 g) chopped broccoli florets
- 1 Tbsp minced garlic
- 3 Tbsp avocado oil
- Sea salt and freshly ground black pepper
- ¼ cup (65 g) smooth natural peanut butter
- Juice of 1 lemon
- 2 Tbsp coconut aminos
- 1 Tbsp grated ginger
- 4 6 oz (170 g) salmon filets
- ¼ cup (30 g) chopped roasted peanuts (optional)
- Lemon wedges for serving (optional)
Heat oven to 450ºF/230ºC. Place the broccoli in a large bowl and toss with the garlic, avocado oil, and salt and pepper to taste. Spread the broccoli in an even layer on a rimmed large baking sheet.
In a small bowl, whisk together peanut butter, lemon juice, coconut aminos, and ginger. If the mixture seems too thick, add a little water, ½ tsp at a time, to thin it to a glaze consistency.
Place the salmon filets on top of the broccoli and rub the remaining 1 Tbsp of oil onto the top of each one. Sprinkle with a little sea salt. Spoon half of the peanut butter glaze over the fish.
Place the sheet pan in the oven to roast for 5 minutes. Remove the pan from the oven and spoon the rest of the glaze over the fish. Place back in the oven and continue to roast for another 5-8 minutes, until the broccoli is tender on the inside/crisp on the outside and the salmon flakes.
Remove from the oven. Place the salmon and broccoli on serving plates. Top with the optional lemon wedges and roasted peanuts. Delicious!