Clean Eating

Summer Express


with Broccoli



No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)

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
⅓ 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

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, ¼ tsp salt and ⅛ tsp pepper. Remove one of the hot pans from oven and spread broccoli mixture on top. Return to

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