Orange Teriyaki Baked Salmon

🧂 Ingredients

• 2 medium salmon fillets

  150-200 grams each
• 1 large red onion

  sliced into rings (keep the ring circles intact)
• 2 tablespoons olive oil
• Zest of 1 small orange
• Pinch of sea salt
• 1/4 cup coconut aminos

  or Tamari
• 1 tablespoon fish sauce
• Juice of 1 small orange
• 1 tablespoon lemon or lime juice
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 clove garlic

  grated
• Pinch of chilli flakes/powder

  optional
• 1 tablespoon sesame seeds

  optional
• 1 tablespoon coconut oil
• 1/2 small Napa cabbage

  or Chinese white cabbage, shredded
• 1 large carrot

  grated
• 1 cup snow peas
• 1 large clove garlic

  finely diced
• 1/2 teaspoon salt
• Generous pinch pepper
• Juice of 1/2 lemon
• 1 teaspoon sesame oil

Instructions

• 1 Preheat the oven to 200 C / 400 F. Leave the salmon out of the fridge for at
  least 10 minutes before cooking, to come to room temperature.
• 2 Place the salmon fillets, skin side down, on a flat baking tray lined with
  parchment/baking paper. Surround with onion rings, sprinkle with orange zest,
  sea salt and then drizzle evenly with olive oil.
• 3 Place the tray in the oven, middle shelf, and cook for 8 minutes. In the
  meantime, combine the sauce ingredients in a small bowl and whisk together.
• 4 Remove the salmon from the oven and pour the sauce over the top making sure to
  cover the salmon and the onions. Fold the edges of the paper inwards, as to
  prevent the sauce from spilling out. Sprinkle with sesame seeds. Place back in
  the oven for 7-8 more minutes.
• 5 While the salmon is finishing cooking, stir-fry the vegetables in a little
  coconut oil over medium-high heat for 4-5 minutes, stirring frequently. Add
  garlic, salt, pepper and lemon juice towards the end and stir through. Finally,
  drizzle and stir through the sesame oil.
• 6 Serve salmon alongside the veggies for a tasty, healthy dinner.

Nutrition Info