Consuming sulfur-rich veggies like broccoli helps the body produce glutathione, a powerful antioxidant that can help reduce inflammation and protect against oxidative damage in the body. It’s particularly important for those with autoimmune disorders, who are shown to have a reduced glutathione status.
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- Prep Time
1 large head broccoli (about 1¼ lb), cut into small florets, stems peeled and sliced
2 green onions, sliced, white/light green and dark green parts divided
3 tbsp avocado oil, divided
½ tsp sea salt, divided
½ tsp ground black pepper, divided
2 cloves garlic, minced
2 tsp minced fresh ginger
1/3 cup coconut aminos
1 tbsp fresh orange juice
1½ tsp raw honey
½ tsp arrowroot (TRY: Bob's Red Mill Arrowroot Starch)
4 4-oz skin-on wild salmon fillets, patted dry
1. Preheat oven to 400ºF; place 2 baking sheets in oven as it heats. Meanwhile, in a large bowl, toss together broccoli florets and stems, white and light green parts of onions, 1 tbsp oil, 1/4 tsp salt and 1/8 tsp pepper. Remove one of the hot pans from oven and spread broccoli mixture on top. Return to oven and roast, stirring once, for 10 minutes.
2. Meanwhile, in a small, unheated skillet, combine 1 tbsp oil, garlic and ginger; warm on medium-low. When mixture begins to sizzle, cook for 30 seconds, then immediately whisk in coconut aminos, orange juice and honey. Whisk arrowroot with 2 tsp water until smooth; whisk into sauce. Bring to a boil, reduce heat to low and cook, whisking, until thickened, about 1 minute. Season with 1/8 tsp pepper. Transfer to 2 small bowls.
3. Rub salmon with remaining 1 tbsp oil; sprinkle with remaining 1/4 tsp each salt and pepper. Remove unused hot pan from oven. Place salmon, skin side down, on pan; brush tops of fillets with sauce from one of the bowls, discarding remaining sauce from that bowl. Roast until salmon flakes easily with a fork and broccoli is tender and lightly browned, 10 to 12 minutes. Divide broccoli mixture among 4 plates; arrange salmon over top and sprinkle with reserved dark green parts of onions. Serve with remaining sauce on the side.
- Serving Size: 1/4 of recipe
- Calories: 277
- Carbohydrate Content: 12 g
- Cholesterol Content: 53 mg
- Fat Content: 14 g
- Fiber Content: 3 g
- Protein Content: 25 g
- Saturated Fat Content: 2 g
- Sodium Content: 596 mg
- Sugar Content: 7 g
- Monounsaturated Fat Content: 8 g
- Polyunsaturated Fat Content: 3 g