NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  Whisk the coconut aminos, honey, grated ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 2

  Season the salmon fillet evenly 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.

• 5

  Flip the salmon and pour the teriyaki glaze into the pan, simmering for 3 minutes until the sauce thickens and coats the fish.

• 6

  While the salmon finishes, steam the broccoli florets and sliced bell peppers for 5 minutes until tender-crisp.

• 7

  Plate the salmon with the steamed vegetables, drizzling any remaining glaze from the pan over the top.

• 8

  Garnish with sesame seeds and sliced green onions before serving.