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Roasted Vegetable Salad topped with Salmon


Roasted Vegetable Salad topped with Salmon

Serves: 4

Category: Main Dishes - Non-Vegan
Author: www.DrFuhrman.com
Tags: Non-Vegan, Diabetes Reversal

Average Rating: 
Rated by: 7 members

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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.

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

Comments (4):

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persa

11/19/2016 09:22 AM

Rated this recipe:

This was a hit for non-Nutritiarian friends! Added in some roasted sweet potato too for extra flavor & sweetness.

This comment was last edited on 11/19/2016 09:23 AM

healthygal2017

07/04/2017 07:09 PM

Rated this recipe: (no rating)

This was absolutely fabulous! I can't think of any other way to describe it. 

graydonelinor

09/04/2018 10:24 AM

Rated this recipe:

This is a fabulous dish. I did modify a bit. I marinated it in lime juice, fresh lime slices, dijon mustard and chopped fresh dill. 

jtrettne

02/17/2019 10:06 PM

Rated this recipe: (no rating)

Absolutely delicious. The entire family enjoyed it. Makes a beautiful presentation and easy to make.