Name: Roasted Vegetable Salad topped with Salmon
Yield: 4
Ingredients: 2 red peppers, cut into 1/2 inch pieces; 1 medium eggplant, cut into 1/2 inch pieces; 1 large yellow squash, cut into 1/2 inch pieces; 1 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces; 2 tablespoons balsamic vinegar; 1 teaspoon Coconut Aminos; 3 cloves garlic, minced; black pepper, to taste; 8 ounces wild-caught salmon (see note); 1/8 teaspoon garlic powder; 12 cups mixed greens

Serves

Ingredients

2 red peppers, cut into 1/2 inch pieces

1 medium eggplant, cut into 1/2 inch pieces

1 large yellow squash, cut into 1/2 inch pieces

1 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces

2 tablespoons balsamic vinegar

1 teaspoon Coconut Aminos

3 cloves garlic, minced

black pepper, to taste

8 ounces wild-caught salmon (see note)

1/8 teaspoon garlic powder

12 cups mixed greens

Instructions

Preheat oven to 375 degrees F.

Toss vegetables with vinegar, Braggs, garlic and black pepper and place on a large parchment-lined or lightly-oiled baking pan. Cover with foil and bake for 30 minutes or until vegetables are tender, stirring occasionally.

Cut salmon into 4 pieces. Season with garlic powder and black pepper. Place salmon, skin side down on a non-stick baking sheet. Bake at 375 degrees F until salmon is cooked through, about 12-15 minutes.

Place mixed greens on serving plates. Top with roasted vegetables and salmon.

Note:
If you choose to occasionally include fish in your diet, choose wild-caught fish from non-polluted waters. Limit the serving size to 2 ounces per person.

Baked Tofu Strips may be substituted for the salmon.
To prepare Baked Tofu Strips: Cut 1 pound of extra firm tofu into 1 inch strips. Place on a lightly-oiled baking dish and sprinkle with 1 teaspoon each garlic powder and onion powder. Bake at 350 degrees F for 30 minutes, turning once, until yellow and firm on the outside and still tender inside.

Nutrition Facts

Calories 225, Protein 19 g, Carbohydrates 31 g, Sugars 11 g, Total Fat 4.5 g, Saturated Fat 0.9 g, Cholesterol 30.1 mg, Sodium 165 mg, Fiber 10.3 g, Beta-Carotene 14096 ug, Vitamin C 195 mg, Calcium 203 mg, Iron 4 mg, Folate 249 ug, Magnesium 128 mg, Potassium 1605 mg, Zinc 1.5 mg, Selenium 19.7 ug

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Roasted Vegetable Salad topped with Salmon