Slow-Roasted Salmon over Crispy Salad with Peanut Dressing and a Soft-boiled Egg

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If you want salmon that simply melts in your mouth, this is the recipe for you. This is definitely my new go-to way to cook salmon, as it comes out of the oven extremely tender. Combine the tenderness with the crunchy veggies and you have yourself quite the combo.

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This meal is filled to the brim with fiber, vitamin C, vitamin A, vitamin B6, vitamin D, calcium, magnesium, manganese, iron, anti-inflammatory compounds, and protein. You can always substitute another nut or seed butter for the peanut butter in this recipe. Hope you enjoy it as much as I did! 

Ingredients: Slow-Roasted Salmon
1 side wile salmon
Drizzle of extra virgin olive oil
Sprinkle Himalayan sea salt

Ingredients: Crispy Salad
1 head purple cabbage, shredded or sliced very thin
1 cucumber, batonnets (1/4" sticks)
1 red pepper, batonnets
1 bunch scallions, chopped
2 carrots, batonnets

Ingredients: Peanut Dressing
2/3 c peanut butter
1/3 c brown rice vinegar
Juice of 1 lime, optional
¼ c maple syrup
3 T water
2 T tamari
1 T freshly grated ginger
2 cloves garlic
1 ½ t sesame oil
¼ t crushed red pepper flakes 
Pinch sea salt

Ingredients: Soft-Boiled Egg
4 large eggs

Directions:
1. Preheat oven to 220F. Line sheet pan with parchment paper. 
2. Place salmon, whole, on parchment. Drizzle with evoo and sprinkle with sea salt.
3. Roast for 20 minutes for a 1" thick side. 
4. While salmon is roasting, mix together all ingredients for crispy salad and set aside in a bowl.
5. Boil a pot of water big enough to fit 4 eggs. Once water is boiling, use a ladle to gently drop the eggs into the boiling water, one at a time. Cook, uncovered for 5 minutes. Place pot in sink and run cold water into pot for 1 minute. Remove eggs from pot and gently peel. 
5. For the dressing: Mix all dressing ingredients together with a whisk. Add more water if too thick.
6. Drizzle dressing over salad and top with slow-roasted salmon. Enjoy!