Turmeric-Ginger Glazed Salmon with Rainbow Vegetable Medley

Ingredients

• 2 each Salmon fillets
• 2 tbsp Olive oil
• 1 inch piece Fresh ginger
• 1/2 inch piece Fresh turmeric
• 2 cloves Garlic
• 1 tbsp Lemon juice
• 1 tsp Maple syrup
• 1/4 tsp Black pepper
• 2 cups Broccoli florets
• 1/2 medium Red bell pepper
• 1/2 medium Yellow bell pepper
• 1/2 small Red onion
• 4 cups Baby spinach
• 1/2 tsp Lemon zest
• 1/4 cup Fresh parsley or cilantro
• Pinch to taste Sea salt

Instructions

1. Prepare the Turmeric-Ginger Glaze: In a small bowl, combine grated ginger, grated turmeric, 1 clove of minced garlic, lemon juice, maple syrup (if using), and black pepper. Mix well.
2. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Lightly season with an optional pinch of sea salt (if using) and black pepper. Brush the turmeric-ginger glaze evenly over the top and sides of the salmon fillets.
3. Cook the Salmon: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, place the salmon fillets skin-side down (if skin-on) or glazed-side down. Sear for 4-6 minutes until a crispy crust forms. Flip carefully and cook for another 3-5 minutes, or until cooked through to your desired doneness. Remove salmon from skillet and set aside.
4. Sauté the Vegetables: In the same skillet (add another teaspoon of olive oil if needed), add broccoli florets, sliced red and yellow bell peppers, and sliced red onion. Sauté for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
5. Finish the Medley: Add the remaining 1 clove of minced garlic and baby spinach to the skillet. Cook for another 1-2 minutes, stirring until spinach is wilted. Remove from heat and stir in lemon zest.
6. Serve: Divide the rainbow vegetable medley between two plates. Top each with a turmeric-ginger glazed salmon fillet. Garnish with fresh chopped parsley or cilantro. Serve immediately.

Nutrition (per serving)