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Citrus Glazed Salmon 25 minutes Salmon Fillet Extra Virgin Olive Oil (divided) Sea Salt (divided) Green Onion (chopped, divided) Shiitake Mushrooms (stems removed, sliced) Orange Juice Coconut Aminos Lime (juiced, zested) 310 14g Saturated 2g 22g Fiber 3g 25g 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. Use tamari or soy sauce instead. 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. In 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. In 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! http://www.beyondyourscale.com
