Description
This tray bake meal is so easy and delicious! The best part of it is the clean up is super easy!
Ingredients
For the Marinade:
1/4 cup avocado oil
1/4 cup pineapple juice
1/2–1 Tablespoon minced fresh ginger (depends on how much you like ginger)
1 Tablespoon Tamari (gluten-free soy sauce) or soy sauce*
1/2 teaspoon minced garlic (about 1 clove)
1 teaspoon honey
1/4 teaspoon sesame oil (optional but it gives the marinade more depth and flavor)
Will also need:
2 8–ounce wild-caught salmon fillets, skin removed
salt and pepper to taste
1 pound asparagus spears
Lemon olive oil**
salt and pepper to taste
sliced fresh pineapple or lemon for garnish
Jasmine, Basmati or Brown rice – whichever you prefer – refer to the cooking directions on the package
Instructions
1.) In a mason jar or bowl, add the ingredients for the marinade (avocado oil through sesame oil) and whisk to combine.
2.) Place the salmon fillets on a plate and pour about three-quarters of the marinade (reserve 1/4 of the marinade for later – optional but tasty) over the filets, salt, and pepper both sides and set aside for 30 minutes to an hour.
3.) Preheat your oven to 400°. Wash and trim the asparagus. Coat the asparagus spears with olive oil and salt and pepper.
4.) On a sheet pan lined with parchment paper place the salmon fillets on one end of the sheet pan and add the asparagus on the other end. Before you put the salmon and asparagus in the oven – start to boil the water for the rice (refer to the directions on the package to cook the rice).
5.) Place the sheet pan in the oven and cook for 8-10 minutes. After that time, switch the oven to broil for 1-2 minutes if you want to crisp the edges.
6.) When the rice is cooked, serve all together, top with sliced pineapples or lemons, and enjoy!! If you like, you can heat the remaining quarter of the marinade and then pour over the salmon just before you serve it, this is optional but very delicious!
Notes
*you can also use coconut aminos
**if you don’t have lemon flavored olive oil, just squeeze some fresh lemon over the asparagus after the roasting process and toss to incorporate over all of it
