Citrus Glazed Salmon
Extra Virgin Olive Oil (divided)
Sea Salt (divided)
Green Onion (chopped,
Shiitake Mushrooms (stems
Lime (juiced, zested)
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
In a small bowl, whisk together the orange juice, coconut aminos, lime juice and
Add the salmon to a platter along with the mushroom mixture and remaining
raw green onions. Drizzle the sauce over top. Serve and enjoy!