NUTRITION

SERVINGS

INGREDIENTS

7.5 ounces Wild Atlantic Salmon

1 cup cubed Eggplant

1 cup Water Spinach

1 cup chopped Baby Bok Choy

2 cloves minced Garlic

1 teaspoon Sesame Oil

1 tablespoon Coconut Aminos

1 teaspoon minced Fresh Ginger

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season lightly with salt.

• 2

  Heat a large non-stick skillet over medium-high heat with half of the sesame oil.

• 3

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

• 4

  Flip the salmon and cook for another 3 to 4 minutes until the fish is just opaque and flakes easily.

• 5

  Remove the salmon from the pan and set it aside to rest.

• 6

  Add the remaining sesame oil to the same skillet along with the minced garlic and ginger.

• 7

  Toss in the eggplant cubes and sauté for about 4 minutes until they begin to soften and brown.

• 8

  Add the water spinach and baby bok choy to the skillet, stirring constantly until the greens are wilted.

• 9

  Pour the coconut aminos over the vegetables and toss to coat everything evenly.

• 10

  Serve the seared salmon over the bed of garlic-infused vegetables while hot.