Tamari is a gluten-free soy sauce or you can use coconut aminos
- 2 medium salmon fillets (150–200 grams each)
- 1 large red onion, sliced into rings (keep the ring circles intact)
- 2 tablespoons olive oil
- Zest of 1 small orange
- Pinch of sea salt
For the sauce
- 1/4 cup coconut aminos or tamari sauce
- 1 tablespoon fish sauce
- Juice of 1 small orange
- 1 tablespoon lemon or lime juice
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, grated
- Pinch of chilli flakes/powder (optional)
- 1 tablespoon sesame seeds (optional)
For the stir-fried vegetables
- 1 tablespoon coconut oil
- 1/2 small Napa cabbage/ Chinese white cabbage, shredded
- 1 large carrot, grated
- 1 cup snow peas
- 1 large clove garlic, finely diced
- 1/2 teaspoon salt
- Generous pinch pepper
- Juice of 1/2 lemon
- 1 teaspoon sesame oil
- Preheat the oven to 200 C / 400 F. Leave the salmon out of the fridge for at least 10 minutes before cooking, to come to room temperature.
- Place the salmon fillets, skin side down, on a flat baking tray lined with parchment/baking paper. Surround with onion rings, sprinkle with orange zest, sea salt and then drizzle evenly with olive oil.
- Place the tray in the oven, middle shelf, and cook for 8 minutes. In the meantime, combine the sauce ingredients in a small bowl and whisk together.
- Remove the salmon from the oven and pour the sauce over the top making sure to cover the salmon and the onions. Fold the edges of the paper inwards, as to prevent the sauce from spilling out. Sprinkle with sesame seeds. Place back in the oven for 7-8 more minutes.
- While the salmon is finishing cooking, stir-fry the vegetables in a little coconut oil over medium-high heat for 4-5 minutes, stirring frequently. Add garlic, salt, pepper and lemon juice towards the end and stir through. Finally, drizzle and stir through the sesame oil.
- Serve salmon alongside the veggies for a tasty, healthy dinner.