with roasted carrots and cauliflower "couscous"
- Garlic - 1 clove , crushed
- Butter - 4 Tbsp
- Bragg's / coconut aminos - 2 Tbsp
- Green onions - 2 stalks , chopped
- Carrots - 2 lbs , peeled and chopped
- Salmon - 1 1/2 lbs
- Lemon - 1 , half juice / half wedges
- Cauliflower, large - 1/2 head , florets chopped
- Butter - 1 1/2 Tbsp
Aminos butter - Crush garlic. Take out butter (the portion for the salmon) and bring to room temperature. Place in a bowl with aminos and using a knife or fork, mash aminos, butter, and garlic together. (Can be done up to 5 days ahead)
Cauliflower couscous - Double if making Wednesday's dinner. Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in butter (the portion for the cauliflower) and season to taste with salt and pepper. (Can be done up to 4 days ahead)
Green onions / Carrots - Prep as directed. (Can be done up to 3 days ahead)
Salmon - Rinse and dry. Place into a baking dish.
Heat oven to 425F / 218C.
Toss carrots with half of the aminos-butter and spread out onto a sheet pan. Cover tightly with foil and roast for 10 minutes on bottom rack.
Place salmon on a second sheet pan. Spread remaining half of aminos-butter over salmon.
Remove foil from carrots and bake them for another 15 to 20 more minutes, until golden brown. Bake salmon at the same time on the top rack. Depending on thickness of the salmon, it should take anywhere between 12 to 18 minutes.
Finish carrots with lemon juice and serve salmon with lemon wedges and chopped green onions. Serve with warmed cauliflower ‘couscous.’ (Remember to save half the cauliflower if doubled for Wednesday's dinner.) Enjoy!