Easy-Peasy One-Pan Baked Salmon with Broccoli. (No gluten, soy, dairy, nuts, grains)

This is a go-to dish here. Not just because it's easy and tastes great, but because it's super simple to customize based on what I can and cannot have at any given time. Can't have nightshades? Leave out the tomatoes. Able to handle some extra kick? Add some dots of sriracha or red chili slices. You can't go wrong!... Well, maybe you could with chocolate chips, creme de menthe or something funky. ;)

I like to make a large portion so that we can snack on leftovers. The next-day salmon is tasty on a salad... or just on a fork... or your fingers. I don't judge!

Remove salmon from wrappings and lightly pat dry with a cloth or paper towel.

Place salmon on foil-lined tray and surround with your veggies of choice.

Drizzle with olive oil, spices, and honey. Toss veggies gently to coat.

Ginger and turmeric are awesome, gut-friendly spices! They are both shown to be strong anti-inflammatory ingredients, aid in digestion, and reduce joint pain. I try to use them as often as I can.

Remove the pan and set the oven to broil in order to continue cooking and brown up the surface of the salmon a bit.

mmmmmm.... Just feel those Omega-3s working their magic!

EASY-PEASY ONE-PAN BAKED SALMON WITH BROCCOLI

INGREDIENTS:

* 1.5 - 2 lbs salmon, skin on. (Leaving the skin on adds a nice layer of additional fish oil and Omega-3's as the fat melts between the skin and meat).

* 1 head of broccoli cut into florets.

* 1 small yellow onion, chopped.

* 1 pint cherry tomatoes, cut in half. (You could also leave them whole, but be careful not to burn your mouth if you eat one when it's piping hot out of the oven!)

* 1/3 cup olive oil (You might want more depending on the amount of veggies you are using).

* 1 T raw honey

* salt and pepper to taste

* ground turmeric, to taste (I used about 1 tsp)

* ground curry, to taste (I used about 1/2 tsp)

* ground ginger, to taste (I used about 1 tsp)

* juice from 1/2 lemon

INSTRUCTIONS:

1. Remove salmon from wrapping and pat dry with a paper towel.

2. Preheat oven to 425 degrees F.

3. Line a roasting tray with aluminum foil. Be sure to leave some extra foil (about 3-4 inches on each of two sides) hanging over the sides to cover the veggies and allow them to steam a bit while they bake.

4. Place salmon in the center of the foil-lined roasting tray.

5. Surround the salmon with broccoli florets, chopped onion, and tomatoes.

6. Pour the olive oil over everything. Do not be afraid to use a bit more if the broccoli seems to "suck up" what you pour.

7. Drizzle the salmon with honey. This will help the top of the salmon to brown a bit during the broiling portion... and honey has anti-inflammatory properties!

8. Salt everything liberally.

9. Pepper the veggies to taste. (NOTE: Black pepper helps the body to absorb and use turmeric.)

10. Sprinkle the turmeric, curry, and ginger over everything. Toss veggies gently to coat.

11. Fold the aluminum foil loosely over the veggies leaving the salmon uncovered. It doesn't have to be perfect. ;)

12. Place the pan in the oven for 12 minutes.

13. Remove the pan from the oven and turn the oven to Broil.

14. Uncover the veggies from the foil.

15. Return the pan to the oven and broil for about 3 minutes for medium-rare (dark pink, but not raw) or 4 minutes for medium (pink, but not light pink). If you prefer medium, return the pan to the over for an additional couple minutes... keep an eye on it! Nobody wants over-cooked dry salmon and you can't take it back once it's over-done. The salmon will continue to cook a bit after you remove it from the oven.

16. Transfer everything to a platter and enjoy!

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