A recipe for the entire family. Makes a beautiful presentation and is easy to make. Absolutely delicious!
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.
