NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 cup Sweet potato

1 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Olive oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with olive oil, half the sea salt, and half the black pepper on the prepared sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.

• 4

  In a small bowl, whisk together the coconut aminos, minced fresh ginger, and minced garlic to create the teriyaki glaze.

• 5

  Season the salmon fillet with the remaining sea salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

• 7

  Pour the teriyaki glaze into the skillet during the last minute of cooking, spooning it over the salmon until it thickens and coats the fish.

• 8

  Steam the broccoli florets for 3-5 minutes until they are bright green and tender-crisp.

• 9

  Plate the glazed salmon alongside the roasted sweet potatoes and steamed broccoli for a complete clean-eating meal.