NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup shelled edamame

1 cup baby bok choy

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp raw honey

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Season the salmon fillet on both sides with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a medium non-stick skillet over medium-high heat.

• 4

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

• 5

  Flip the salmon and pour the prepared glaze into the pan, allowing it to bubble and thicken for 3 minutes while the salmon finishes cooking.

• 6

  Add the baby bok choy and shelled edamame to the edges of the pan, sautéing briefly in the glaze until the greens are tender-crisp.

• 7

  Transfer the vegetables to a plate, top with the salmon, drizzle with the remaining pan sauce, and garnish with sesame seeds.