NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup yellow bell pepper

1 tbsp coconut aminos

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel to ensure the skin gets incredibly crispy, then season both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a medium stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering but not smoking.

• 3

  Carefully place the salmon in the pan skin-side down, pressing gently with a spatula for 10 seconds to prevent curling, and sear for 4-5 minutes.

• 4

  Flip the fillet once the skin is golden and releases easily from the pan, then cook for an additional 2-3 minutes until the salmon is just cooked through.

• 5

  Remove the salmon from the pan and let it rest on a plate while you quickly toss the broccoli florets and sliced bell peppers into the same hot skillet.

• 6

  Add the minced ginger and garlic to the vegetables, stir-frying for 3 minutes until the broccoli is tender-crisp and the aromatics are fragrant.

• 7

  Deglaze the pan by pouring in the coconut aminos, stirring constantly to coat every vegetable in the zesty, savory sauce.

• 8

  Plate the stir-fry veggies as a generous base, top with the golden salmon fillet, and finish with a sprinkle of toasted sesame seeds.