Teriyaki Salmon

paleo, gluten free

Do you miss eating Teriyaki Salmon? Don’t worry, we’ve got the answer with coconut aminos. These nifty aminos are made from fermented coconut nectar and taste just like soy sauce, only better. You’ll love the flavor boost they give our wild-caught salmon when it’s roasted in the oven. We finish off the dish with a zingy pineapple rice vinegar and coconut amino glaze. A side of garden-fresh green beans adds color and crunch.

Ingredients: salmon, green beans, pineapple, coconut aminos, extra virgin olive oil, rice vinegar, honey, coconut oil, green onions, orange juice, sesame oil, garlic, fresh ginger, swerve, tapioca flour, water, pink Himalayan salt, garlic powder, black pepper

  • Cal: 388
  • Fat: 19g
  • Carbs: 12g
  • Fiber: 4g
  • Protein: 35g
  • Sodium: 100mg
  • Sugar: 6g

nutritional info

  • Fat:  g
  • Carbs:  g
  • Protein:  g
  • Fiber:  g
  • Sodium:  mg
  • Sugar:  g