Salmon over cabbage and squash tomato sauce (rice noodles)

​Salmon over cabbage and squash tomato sauce (rice noodles) - serves 2 

2 salmon fillets 
1/2 cup chopped onions
1 tbsp coconut oil 
3 cups chopped cabbage 
2 cans tomato paste 
1 tbsp dried basil 
1 tsp. onion powder 
1 table. garlic powder 
1/2 tsp. pepper 
sprinkle sea salt 
2 bay leaves 
1/4 cup chopped fresh cilantro 
1 1/2 cooked butternut squash - chopped 
lemon juice and paprika - for salmon filets 

Cabbage/ Squash Mixture: 
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Chop onions and cabbage and add to skillet or frying pan (with melted coconut oil) and cook for 15 mins on medium low string occasionally. Then add pre cooked butternut squash as well as all spices and 2 cans of tomato paste and cilantro and simmer for 60 mins on low with lid on and add 2 bay leaves. Be sure to stir occasionally. 

2 salmon fillets: 

Add a sprinkle of sea salt, onion powder, garlic powder, pepper, lemon juice, paprika

• add a spring of white white or white wine vinegar 

Wrap fillets in tin foil and bake in oven for 30 mins @ 375 degrees 

1 small pkg. rice noodles (angel hair or vermicelli) 
Cook rice noodles according to package directions. 

To serve - Plate rice noodles, then cover with cabbage/squash mixture and then top with salmon filets. 
Add a little steamed broccoli, beans, or a salad to the side if needed.