Sweet and Tangy Broiled Salmon with Roasted Veggies and Red Rice

This is a delicious, easy, colorful meal that can be repurposed for lunch the next day!

Ingredients

For the Salmon:

• 1 filet per serving

• 1 tbsp ghee

• 1 tbsp coconut sugar

• 2 tbsp Bragg’s coconut aminos

• 2 tbsp dijon mustard

• 1 tbsp olive oil

For the veggies and Rice:

• 1 cup of red or forbidden rice

• 1 sweet potato, sliced

• 1 head of purple cauliflower, cut into florets

• 2 cups brussels sprouts

• 1 small head of broccoli

• Salt, pepper, paprika, and garlic powder

Directions:

1. For the salmon, mix together all of the ingredients in a bowl and generously glaze the top of each salmon filet

2. Place the salmon on a sheet pan with parchment paper and broil for 7 minutes

3. When the salmon is out, heat the oven to 400 degrees.

4. Add 1 cup of rice to 2 cups of boiling vegetable broth (you can also use water), cover and let cook for about 18 minutes or until water is absorbed and rice is soft. Mix 1 tbsp olive oil and a dash of salt

5. Place all of the veggies on a sheet with parchment paper and roast for 25-30 minutes or until crispy

6. Serve the salmon over the rice and vegetables and enjoy! The orange drizzle in the photo is actually leftover butternut squash curry soup, it added a great flavor!

I used the rice and vegetables the next day for lunch with a poached egg and a drizzle of tahini!