Recipe and image courtesy of Lindsay Young, @eatyoungnutrition
Serves 4
Time: 35 minutes
Ingredients:
2/3 cup broth (I used bone broth)1.5 tsp tapioca starch
1 tbsp honey
4 inches ginger, grated
5 garlic cloves, minced
1 red onion, roughly chopped
3 carrots, chopped in
2 inch chunks
10 cauliflower florets
10 broccoli florets
4 Swiss chard leaves
1 bunch bok choy
1/2 cup fiddleheads Sea salt and pepper, to taste
4 salmon fillets Sea salt
2 tbsp olive oil
2 tsp Dijon mustard
Instructions:
- Preheat your oven to 300 F.
- In a cast iron pan * add broth, tapioca starch, honey, ginger and garlic over medium-high heat. Stir often as the sauce heats up.
- When it comes to a boil, let it bubble for 2-3 minutes while stirring. Add onion, carrots, cauliflower, broccoli and the stems of the Swiss chard, chopped.
- Reserve Swiss chard leaves. Stir the veggies into the sauce as it thickens, coating the veggies. Let this cook for about 5 minutes, stirring occasionally.
- Rub both sides of salmon with sea salt (about 1/4 tsp each fillet) Mix olive oil with Dijon mustard in a small bowl and brush over the tops of the salmon fillets.
- Add Swiss chard leaves, fiddleheads and bok choy to the pan, stirring to coat in sauce. Add salt and pepper, taste and adjust. Lay salmon fillets on top.
- Place in the oven for 25 minutes, remove and serve.
Notes:
This is an incredibly substitution-friendly recipe! If you’re looking to do so, just add about 3 cups mixed vegetables.
Add starchier, more dense veggies at the beginning while cooking the sauce, then add leafy greens and quicker cooking vegetables when placing it all in the oven.
Cast iron pans are oven safe as long as they don’t have plastic or wooden handles. If using a pan you’re unsure about, transfer everything to a baking dish to bake.
