NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tsp avocado oil

1 tbsp chili garlic sauce

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

2 cup baby bok choy

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lime

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the chili garlic sauce, coconut aminos, grated fresh ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a cast-iron 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

  Flip the salmon fillet and pour the chili-garlic glaze over the top, allowing it to bubble and thicken for another 3-4 minutes.

• 6

  Remove the salmon from the pan and set aside; immediately add the halved baby bok choy and toasted sesame oil to the same skillet.

• 7

  Sauté the bok choy for 2 minutes until tender-crisp, then serve the salmon over the greens with a fresh squeeze of lime juice.