Sesame Ginger Salmon with Veggies & Rice

Ingredients

1 cup Jasmine Rice (uncooked)

1 1/2 tbsps Extra Virgin Olive Oil

1 1/2 tbsps Rice Vinegar

2 tsps Coconut Sugar

2 tbsps Tamari

1 1/2 tsps Ginger (minced)

12 ozs Salmon Fillet

1 1/2 cups Shiitake Mushrooms (stems removed)

4 cups Bok Choy (baby, halved)

Directions

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with aluminum foil and place a wire rack over top.

2. Cook the rice according to the directions on the package

3. In a small bowl, whisk the oil, rice vinegar, coconut sugar, tamari, and ginger.

4. Place the salmon skin side down on the baking sheet along with the mushrooms and bok choy. Pour the oil mixture over top of the salmon and the veggies.

5. Cook in the oven for 10 minutes, or until the salmon is nearly done. This will depend on the thickness of your salmon. Turn the oven to broil and cook for about three minutes more, until cooked through and slightly charred. Divide onto plates along with the cooked rice and enjoy!

Notes

Leftovers. Refrigerate in an airtight container for up to three days.

More Flavor. Add sriracha or chili flakes to the marinade.

Additional Toppings. Top with sesame seeds.

No Wire Rack. Line the baking sheet with parchment paper instead.