NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup broccoli florets

0.5 cup shelled edamame

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, 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 toasted sesame oil in a non-stick skillet over medium-high heat.

• 4

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

• 5

  Carefully flip the salmon and pour the prepared glaze into the pan, allowing it to bubble and thicken for 3-4 minutes until the salmon is cooked through.

• 6

  While the salmon finishes, steam the broccoli florets and edamame in a steamer basket for 5 minutes until tender-crisp and bright green.

• 7

  Transfer the steamed vegetables and salmon to a plate, drizzling the remaining thickened glaze from the pan over the fish.

• 8

  Garnish the dish with sesame seeds and thinly sliced green onions before serving.