NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Green beans

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Sesame seeds

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the salmon fillet on both sides with sea salt and black pepper.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat and place the salmon skin-side down.

• 4

  Sear the salmon for 4-5 minutes until the skin is crispy, then flip the fillet.

• 5

  Pour the teriyaki glaze into the skillet and cook for another 2-3 minutes, spooning the sauce over the fish as it thickens.

• 6

  While the salmon finishes, steam or sauté the green beans in a separate pan until they are vibrant and tender-crisp.

• 7

  Remove the green beans from heat and toss them with the toasted sesame oil and sesame seeds.

• 8

  Plate the salmon with the remaining glaze from the pan and serve alongside the sesame green beans.