NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Avocado oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1.5 cup Broccoli florets

0.5 cup Snap peas

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is golden and crispy.

• 5

  Flip the salmon and pour the teriyaki glaze into the pan, allowing it to bubble and thicken for 2-3 minutes while the salmon finishes cooking.

• 6

  While the salmon cooks, steam the broccoli florets and snap peas until they are tender-crisp and bright green.

• 7

  Plate the steamed vegetables and top with the glazed salmon, drizzling any remaining sauce from the pan over the top.

• 8

  Garnish with toasted sesame seeds and sliced green onions before serving.