Stir-frying salmon with carrots, squash, and broccoli, among other vegetables, produces a nutrient-dense dinner dish.
INGREDIENT
– 2 Tbsp avocado oil– 2 large carrots peeled and sliced– 1 large crown broccoli chopped into florets*– 1/2 red bell pepper cut into match stick– 3 cloves garlic optional*– 1 yellow squash chopped– 1 lb salmon chopped into 1″ chunk– 3 to 5 Tbsp coconut aminos– 1/4 tsp sea salt to tasteFor Serving:– 2 green onions chopped*– 1/4 tsp red pepper flakes– 1 Tbsp sesame seed
INSTRUCTIONS
Place salmon fillet on cutting board and remove skin with a sharp knife. 1. Cut salmon into 1-inch pieces. Reserve until use.
Step 1
Heat avocado oil in a large skillet or wok on medium. Add carrots and cover. Cook 2 minutes.
Step 2
Mix broccoli, bell pepper, and garlic. Stir and cook 2 minutes covered. Mix yellow squash into vegetables.
Step 3
Move vegetables to one side of the skillet. Mix salmon, coconut aminos, and sea salt. Cook 3 minutes covered.
Step 4
Uncover and cook 5–6 minutes until liquid has evaporated and salmon is cooked.
Mix everything. Season with sea salt to taste.