Ingredients

The following ingredients have 2 Servings
  • 2 Citrus Ginger Salmon Fillets
  • 2 Garlic & Brown Sugar Sauce Packets
  • Sticky Garlic Noodles:
  • 6 oz Gluten-Free Spaghetti Noodles
  • 1 TB Neutral Oil
  • 1/2 Cup Chopped Carrots
  • 1/2 Cup Sliced Snow Peas
  • 1/2 Cup Chopped Onion
  • 1 1/2 Tsp Minced Garlic
  • 1/2 Tsp Pureed Ginger
  • 1 Tsp Chili Paste (optional)
  • 3 TB Erythritol Brown Sugar (or preferred brown sugar)
  • 3 TB Coconut Aminos

Instruction

  • Preheat the oven to 400°F.
  • Bake the salmon fillets on a lined baking sheet according to package directions (about 26-28 mins).
  • Thaw the packets of sauce under warm water and set aside.
  • In a large pot, boil the noodles on the stove for about 8 minutes, drain, and set aside.
  • In the same pot, heat the tablespoon of oil over medium high heat, add the carrot, snow peas, onion, garlic, and ginger.
  • Saute until the veggies begin to soften, then add the noodles, optional chili paste, brown sugar, and coconut aminos.
  • Saute and stir everything together for about 5 minutes.
  • Once the salmon is cooked, first plate the noodles, top with a fillet of salmon, and drizzle on the garlic & brown sugar sauce, as desired.