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.
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