Salmon Roasted Broccoli + Zucchini Noodles with Dijon Red Wine Sauce
Author: Lauren
Prep time:
Cook time:
Total time:
Ingredients
1 medium zucchini
3 cups frozen broccoli
1 salmon (I buy skinless)
Salt + pepper
2 tablespoons coconut oil
Dijon-Red Wine Sauce
1 teaspoon olive oil
1 garlic clove minced (I use the frozen cube kind)
⅓ cup Dijon mustard
¼ cup red wine vinegar
⅓ cup vegetable stock
Salt + pepper
1 tablespoon oregano
Pinch of red pepper flakes
Instructions
After thawing the broccoli and salmon, sauté them separately in skillets with about a tablespoon of coconut oil in each. Sprinkle salt and pepper and sauté on medium heat.
Heat up 1 tablespoon of coconut oil in the skillet over medium heat and then add the salmon. Season with a pinch of salt and pepper. Let it sit in the skillet until the salmon is about ¾ of the way white (about 3-4 minutes) and then flip. Cook for another minute and then take it off the flame. Let it sit for about 3 minutes to finish cooking.
Heat up 1 tablespoon of coconut oil in another skillet over medium heat and add in the thawed broccoli and toss to evenly coat. Remember that cooking times are halved when cooking with frozen broccoli. Sauté for about 7 minutes or until you reach your desired level of sautéed (I prefer more on the more sautéed side). Season with a pinch of salt and pepper.
Heat the olive oil in a saucepan for about a minute over medium heat and then add in the minced garlic. Stir with a spatula for about a minute. Add the remaining ingredients to the saucepan and whisk to combine thoroughly. Bring the sauce to a boil and then let it simmer over low heat for about 5 minutes or until the sauce is thick.
Toss together the zucchini noodles + sautéed broccoli, top with the salmon fillet and drizzle the dijon-red wine sauce on top.
Recipe by Lauren Anne at https://bylaurenanne.com/salmon-roasted-broccoli-zucchini-noodles-dijon-red-wine-sauce/