Recipe

Quick Bake Salmon And Veggies Recipe

	Ravenseyes / All my dishes 1 year, 1 month ago an alternative to the typical chinese stir fry this becomes a low carb dish when served without the rice...quick and easy tastes great Prep:5m Cook:25m Servings:2	Ravenseyes
	easy salmon

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Ingredients

12 ounces of salmon, cut into two fillets

1 teaspoon of herb blend (thyme,citrus blend,cracked pepper)

Half lemon

1 tbsp dark sesame oil

2 cloves garlic chopped

1 tbsp fresh ginger grated

1/4 cup onions chopped

2 cups mushrooms, sliced

2 cups cherry tomatoes, halved

5 oz can of water chestnuts, drained

3 cups baby spinach steamed

Directions

Preheat oven to 350 degrees

Rinse the salmon well and rub with lemon juice. Place the fillets on a cake rack, laid on a cookie sheet, on the middle rack of the oven. You can place the the fillets directly on the cookie sheet, but raising them keeps the fish a little firmer. Bake for 20 minutes.

While the salmon is cooking, heat the oil in a non-stick frying pan and add the garlic, onion and ginger. Stir fry for 2 minutes, then add the mushrooms and fry for 2 to 4 minutes more. Finally add the tomatoes and water chestnuts, fry until heated through and fold in the steamed spinach. Serve alongside the salmon.

If you feel this dish needs additional flavoring, make a quick sauce by mixing 2 tbsp of low-sodium soy sauce with 2 tbsp of rice vinegar. Add to the stir-fry near the end of cooking.

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