NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Broccoli florets

2 tbsp Coconut aminos

1 tsp Maple syrup

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

  Whisk together the coconut aminos, maple syrup, grated fresh 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 on both sides.

• 3

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

• 4

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

• 5

  Flip the salmon carefully and pour the prepared glaze into the pan, allowing it to bubble and reduce for 3-4 minutes until the sauce coats the back of a spoon.

• 6

  While the salmon finishes, steam the broccoli florets in a separate pot with two tablespoons of water for 5 minutes until tender-crisp and bright green.

• 7

  Transfer the salmon and broccoli to a plate, drizzling any remaining thickened glaze from the pan over the top.

• 8

  Garnish with sesame seeds and sliced green onions for a fresh finish.