1/2 cup broccoli florets, chopped
1 whole carrot, chopped
3-4 mushrooms, chopped
1 whole beet, chopped
1 clove garlic
1/8 cup red onion, chopped
1/2 cup wild-caught, organic canned salmon, crumbled
2-3 Tablespoons balsamic vinegar
Oregano and basil (dried or fresh)
In a steamer basket, add all vegetables and steam, covered, at high heat for 4-5 minutes. (If you don’t have a steamer basket, you can cook your vegetables any other way.)
Add crumbled salmon in the last minute to heat.
Pour all cooked ingredients into one or two bowls. Drizzle with balsamic vinegar and stir. Sprinkle with oregano and basil.