NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Green beans

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Avocado oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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 glass bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 3

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

• 4

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

• 5

  Carefully flip the salmon and add the trimmed green beans to the empty spaces in the pan.

• 6

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

• 7

  Reduce heat to medium and cook for another 3 to 4 minutes until the salmon is just cooked through and the sauce has thickened into a sticky glaze.

• 8

  Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving.