8 ozs Salmon Fillet
1 tbsp Extra Virgin Olive Oil (divided)
1/4 tsp Sea Salt (divided)
5 stalks Green Onion (chopped, divided)
1 1/2 cups Shiitake Mushrooms (stems
1 tbsp Orange Juice
1 1/2 tbsps Coconut Aminos
1 Lime (juiced, zested)
Preheat the oven to 350ºF (177ºC). Place the salmon in an oven-safe baking dish and drizzle with half of the extra virgin olive oil and season with half the sea salt. Bake for 13 to 16 minutes, until cooked through and flaky.
n a skillet over medium-high heat, add the remaining extra virgin olive oil. Add half of the green onions, mushrooms and the remaining sea salt. Cook for 5 to 6 minutes, until the mushrooms and green onion are lightly browned and cooked through.
n a small bowl, whisk together the orange juice, coconut aminos, lime juice and zest.
Add the salmon to a platter along with the mushroom mixture and remaining raw green onions. Drizzle the sauce over top. Serve and enjoy!
Refrigerate in an airtight container for up to three days.
Add chili flakes.
Top with sesame seeds. Serve with rice, cauliflower rice, leafy greens or roasted veggies.
NO COCONUT AMINOS
Use tamari or soy sauce instead.