NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 tbsp coconut aminos

1 tsp raw honey

0.5 tsp grated ginger

1 clove minced garlic

1 tsp toasted sesame oil

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, raw honey, grated ginger, and minced garlic until the honey is fully incorporated into a smooth glaze.

• 2

  Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat until the oil begins to shimmer.

• 4

  Carefully place the salmon fillet skin-side up in the hot skillet, searing for about 4 minutes until a beautiful golden-brown crust develops.

• 5

  Flip the salmon over and immediately pour the teriyaki glaze into the pan, allowing it to bubble and reduce for 3 minutes while spooning the sauce over the fish.

• 6

  While the salmon finishes, place broccoli florets in a steamer basket over boiling water and steam for 5 minutes until they are vibrant green and crisp-tender.

• 7

  Transfer the salmon to a plate alongside the steamed broccoli, drizzling any remaining thickened glaze from the pan over the top of the fillet.

• 8

  Finish the dish by sprinkling toasted sesame seeds over the salmon for a final touch of texture and nutty flavor.