NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Green beans

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, toasted sesame oil, grated fresh ginger, and minced garlic to create the teriyaki 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 the oil is shimmering.

• 4

  Carefully place the salmon fillet in the skillet, skin-side up, and sear for 4 minutes until a golden-brown crust has formed.

• 5

  Flip the salmon fillet over and add the trimmed green beans to the empty spaces in the skillet.

• 6

  Pour the prepared teriyaki glaze directly over the salmon and toss the green beans in the sauce to coat them evenly.

• 7

  Reduce the heat to medium, cover the skillet with a lid, and cook for an additional 3 to 4 minutes until the salmon is flaky and the green beans are crisp-tender.

• 8

  Transfer the salmon and green beans to a plate, drizzle with any remaining glaze from the pan, and garnish with sesame seeds before serving.