Name: Salmon & Veggie Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 3, 4oz wild salmon filets; 1 1/2 tbsp coconut oil; 1 bell pepper, thinly sliced; 1 medium onion, thinly sliced; 1 cup snap peas; 1 cup shredded carrots; 2 cups broccoli florets; 4 tbsp reduced sodium soy sauce; 1 1/2 tbsp honey; 2 tsp minced garlic; 1/4 tsp dried ginger (optional); brown rice, for serving

Ingredients

Scale

3, 4oz wild salmon filets
1 1/2 tbsp coconut oil
1 bell pepper, thinly sliced
1 medium onion, thinly sliced
1 cup snap peas
1 cup shredded carrots
2 cups broccoli florets
4 tbsp reduced sodium soy sauce
1 1/2 tbsp honey
2 tsp minced garlic
1/4 tsp dried ginger (optional)
brown rice, for serving

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Instructions

Pre-heat the oven to 350 degrees.
Place salmon in an even layer a baking sheet sprayed with cooking spray. Bake for about 12 minutes, or until salmon is cooked through. Chop into bite-sized pieces and set aside.
Melt coconut oil in a large saucepan or wok over medium-high heat. Once the pan is hot, add the veggies. Cook for five to ten minutes, or until veggies are tender to your liking.
While veggies are cooking, whisk together soy sauce, honey, garlic and ginger.
Remove veggies from heat and add sauce. Stir together until all veggies are coated. Add chopped salmon and toss with saucy veggies until well combined.
Serve over a bed of brown rice.