Dr. Amy Myers, MD

Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

This Ginger Orange Salmon with Vegetables has a unique fresh flavor and is packed full of nutrients. Get your daily dose of omega-3’s and enjoy the anti-inflammatory benefits of ginger and turmeric with this simple recipe.

Ginger Orange Salmon with Vegetables

Ginger Orange Salmon with Vegetables

Ginger Orange Salmon with Vegetables
Course:
Course:
Main Dish,
Protocol:
Protocol:
Autoimmune Solution (AIP), Candida Control and SIBO, Paleo, Thyroid Connection,

Servings

Servings:

4

4

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Ingredients

Ingredients

Mixed Vegetables
  • 1 14.787 tbsp ml extra virgin olive oil
  • 2 2 cloves garlic
  • 2 9.858 tsp ml ginger freshly chopped
  • 1 sweet potato peeled and thinly sliced
  • 1 yellow onion diced
  • 2 2 stalks celery thinly sliced
  • 6 88.722 tbsp ml green onions approximately 3 stalks, chopped
  • 1/2 cucumber diced
  • 1 240 cup ml full fat coconut milk
  • 2 480 cups ml kale chopped
  • 1 orange
  • cilantro to garnish
Salmon
  • 8 236.592 fl oz ml salmon or 2 filets
  • sea salt to taste
  • ground black pepper to taste
Orange Salsa
  • 1 avocado diced
  • 1 yellow onion diced
  • 1/2 cucumber diced

Instructions

Instructions

Mixed Vegetables
  1. Heat skillet over medium-heat. Add olive oil, garlic, ginger, onion, and sweet potato to skillet. 
  2. After 3-5 minutes add celery, green onion, and cucumber to pan. Add coconut milk and cook until sweet potato is soft.
  3. Add kale, cover and turn down heat.
Salmon
  1. In a separate pan, add about 1/2 inch of water, or enough to cover the bottom of the pan. Bring to a simmer on medium-heat and place salmon fillets skin side down in pan.
  2. Heat about 5 minutes, until flaky and cooked all the way through. Season with ground black pepper and salt to taste.
Orange Salsa
  1. Add avocado, yellow onion, and cucumber together in a small bowl.
  2. Peel orange and squeeze some segments over salsa mixture to release juices.
  3. Chop remaining orange segments, add to salsa, and mix all ingredients together. Add salt to taste.
  4. Serve salmon over mixed vegetables and topped with orange salsa.
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