NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Green beans

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 4

  Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden-brown crust forms.

• 5

  Flip the salmon fillet and add the trimmed green beans into the empty spaces of the skillet.

• 6

  Pour the teriyaki glaze over the salmon and green beans, allowing the liquid to bubble and reduce.

• 7

  Cook for another 3 to 4 minutes, tossing the green beans frequently in the sauce, until the salmon is cooked through and the glaze is thick and glossy.

• 8

  Transfer the salmon and green beans to a plate and garnish with sesame seeds before serving hot.