NUTRITION

SERVINGS

INGREDIENTS

5 oz Wild-caught salmon fillet

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.25 cup Shelled edamame

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the salmon in the skillet skin-side up and sear for 4 minutes until golden, then flip.

• 5

  Pour the coconut aminos mixture over the salmon and cook for another 3-4 minutes, spooning the glaze over the fish as it thickens.

• 6

  While the salmon cooks, steam the broccoli florets and shelled edamame until tender-crisp and bright green.

• 7

  Place the warm cooked quinoa in a bowl and top with the steamed vegetables.

• 8

  Place the glazed salmon on top and drizzle any remaining sauce from the pan over the entire bowl.