Sesame Salmon with Vegetables and Noodles

 

Ingredients

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1 pound skinless salmon filets

1 bunch broccoli, chopped into bite-size florets

10-15 brussel sprouts, sliced thinly

olive oil

1 clove garlic, minced

salt and pepper

6 tablespoons sesame oil

1/4 cup tahini

2 tablespoons honey

juice and zest of one lime

2 tablespoons grated fresh ginger

6 tablespoons Bragg's liquid aminos

1 box of pad Thai noodles, prepared according to package directions

4 scallions, sliced

1/2 cup chopped cilantro

1/4 cup toasted sesame seeds

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Directions

Preheat oven to 425 degrees.

 

Toss broccoli and brussel sprouts with olive oil, garlic, salt, and pepper until well coated. Spread veggies on a cookie sheet. Roast in the oven for 15 minutes, then toss and roast another 10 minutes until veggies are crisp.

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Meanwhile, in a bowl whisk together sesame oil, tahini, honey, lime juice and zest, ginger, and liquid aminos. 

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Place salmon filets in an oven safe skillet (Alternatively, use whatever skillet you have and plan to remove salmon to a tray once you finish cooking on the stovetop.) Pour a bit of the marinade on the salmon and rub it in.

 

Now preheat the oven to broil. While broil is heating, sear the salmon on the stovetop for 3-5 minutes on each side, depending on how well you like it done. Then, place in the oven and broil for 5 minutes. Remove and cover with foil to keep warm until ready to serve.

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Toss noodles, roasted veggies, scallions, and half the cilantro with the marinade. Divide among your plates then top with salmon, remaining cilantro, and sesame seeds.

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