Ingredients
- 5 oz Chinook Salmon
- 1 tsp Cajun Seasoning (I use Tony Chachere’s)
- Explore Asian Adzuki Bean Spaghetti (available on Amazon)
- 1 cup spinach
- 1 Japanese eggplant, sliced
- Salt
- 1 tbsp Coconut Aminos
Instructions
- Sprinkle salmon with seasoning, spray eggplant lightly with olive oil spray, place on foil and grill both items.
- Meanwhile, boil water for adzuki bean pasta and cook for just under 7 minutes. Do not overcook.
- Separately, sauté spinach with the coconut aminos. Drain pasta, top with spinach, sprinkle with salt.
- Once salmon and eggplant are grilled, place on top of pasta/spinach. I use about fistful of cooked adzuki bean pasta (approximately 20 g protein) for one serving.
Cooked pasta stays good in the fridge for about three days, but not much more. Super easy, super fast, and tasty!
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