NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1.5 cup Fresh green beans

1 tbsp Coconut aminos

0.5 tsp Raw honey

0.5 tsp Avocado oil

1 tsp Toasted sesame oil

0.5 tsp Grated fresh ginger

1 clove Minced garlic

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 to create the clean teriyaki glaze.

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat and add the avocado oil.

• 4

  Place the salmon in the skillet and sear for 4-5 minutes per side until a golden crust forms and the fish is cooked through.

• 5

  While the salmon cooks, steam the fresh green beans in a separate pan with a splash of water for about 5 minutes until they are crisp-tender.

• 6

  Drain any excess water from the beans, then toss them with the toasted sesame oil and sprinkle with sesame seeds.

• 7

  During the last 2 minutes of salmon cooking, pour the teriyaki glaze into the skillet, allowing it to bubble and thicken slightly as it coats the fish.

• 8

  Plate the glazed salmon alongside the sesame green beans and drizzle any remaining thickened sauce from the pan over the top.