Coconut ginger salmon with cauliflower & courgette

Today’s lunch and now adding to my roster of go-tos for easy and delicious meals! Add rice to this to make it a heavier meal, and swap out your veg for some variety as you please, ultimately, the sauce is the game changer and the marinated salmon is the perfect combo!

Ingredients:
2 salmon filets, (I used keta salmon)
6 tbsp soy sauce
6 tbsp sesame oil
2 tsp garlic granules (garlic powder)
250ml coconut milk
15g of fresh ginger, chopped
1 courgette, sliced
½ head cauliflower, cut into florets

How to:
Preheat oven to 200c fan (425f). Line a baking tray with foil and pop your filets on the lined tray. Cover the salmon in 2 tbsp sesame oil, 2 tbsp soy sauce and 1 tsp garlic powder. Leave for a few minutes and prep your veg. In a pan, put the rest of your sesame oil and 2 tbsp of soy sauce with your ginger and heat on a medium heat until fragrant. Add in your veg and mix up. Fry with a lid on for about 3-4 minutes until the courgette is starting to soften. Pour in your coconut milk, the rest of your soy sauce, and remaining garlic. Cover and cook for about 9-10 minutes. Pop your salmon in the oven for 9-10 minutes, as well. Once your timer goes off, serve your veg with salmon placed on top, a sprinkling of black sesame seeds if you choose and pour the remaining coconut ginger sauce over the salmon and veg!

You can save this, and I’ve also added the whole recipe in video for in my highlights. 🥰