Honey Garlic Salmon with Grilled Pineapple and Sautéed Zucchini & Squash

2 Servings

BOOKMARK

DELICIOUS

This recipe contains:

Excellent source of Vitamin C

Nutrition Information per Serving: Calories 470, Total Fat 30g, Carbohydrates 28g, Protein 26g, Dietary Fiber 4g, Sodium 360mg

Chef Telly (Talicia Campbell)

1 [6 oz.] salmon filet

1 tsp. minced garlic

Salt and pepper to taste

½ tsp. lemon juice

2 lemon slices

1 tbsp. honey

1 sprig or 1 tsp. of fresh rosemary

2 tbsp. coconut butter (Tip: Substitute with vegetable oil or butter)

2 slices of fresh pineapples

½ cup red bell peppers

1 cup zucchini

1 cup yellow squash

½ tbsp. olive oil (Tip: Substitute with vegetable oil)

* Click to ingredient to choose one

1: Melt and brown the coconut butter in a skillet. Add garlic, honey, lemon juice, and rosemary leaves. Stir.
2: Season salmon filet with salt and black pepper. Add the salmon to the pan. With a spoon, continuously cover the salmon with the sauce in the pan as the salmon cooks.
3: While the salmon cooks, cut the vegetables in short, thin strips and slice the pineapple. On a grill pan, grill pineapple for 2-5 minutes or until you achieve the desired grill marks.
4: In another saucepan, heat the olive oil on medium-high heat. Add the red peppers, reduce heat. Let red peppers cook until semi-tender. Stir in zucchini and squash, cover and let simmer until vegetables are tender.
5: Add lemon slices to the pan. Flip salmon and cook thoroughly on all sides.