Serves Two-Three
The Ingredients
Salmon
2 wild Alaskan salmon fillets
1 tbsp extra virgin olive oil or avocado oil
2 tbsp coconut aminos (similar to soy sauce, but made from coconut sap. sans gluten/soy)
1 tsp honey
1 tbsp sesame oil
1/4 tsp garlic
S + P, to taste
1 tbsp sesame seeds
Bok Choy
3 bok choy
1 tbsp avocado or extra virgin olive oil
S + P, to taste
Sweet Potato Rounds
1 large sweet potato
1 tbsp avocado oil or extra virgin olive oil
pink salt, to taste
The Instructions
Salmon & Sweet Potatoes
Preheat oven to 425º F.
Wash, peal and slice sweet potato into round coin slices. Place on baking sheet and bake for 25 minutes, flip at 15 minutes.
Rinse salmon, lay flat in a bowl. Top with oil, coconut aminos, honey, sesame oil, garlic salt and pepper. Using tongs, flip salmon several times in mixture. Let it marinate for 10 minutes and no longer.
Place salmon on a parchment paper covered baking sheet. Add roughly 3 tbsp of the marinade over top. Top with sesame seeds.
Bok Choy
Slice the end of the bok choy and cut it in half (lengthwise). Drizzle with oil, and sprinkle with salt + pepper. Lay the bok choy face up on a baking sheet.
Bake salmon + bok choy for 8-14 minutes (depending on how thick your salmon is).
*The bok choy may be ready before salmon -- the edges crisp up quickly, so be sure to check on it!