Crispy Five-Spice Salmon over Leeks, Carrots & Snow Peas

Directions

1Lightly rinse salmon and pat dry with a paper towel.

2Sprinkle salmon with ½ tsp salt, five spice powder, and garlic powder. Press seasonings firmly into the salmon. Set aside.

3Heat ½ tbsp of coconut oil in a skillet over medium heat. Add the vegetables and remaining salt and sauté for 5-7 minutes, stirring constantly. Finish by drizzling the coconut aminos over the vegetables, then transfer them to a plate and set aside.

4Place the pan back on the heat.

5Return the skillet to the heat and add the remaining ½ tbsp of coconut oil. Once the oil is hot, place the salmon filets skin-side down in the pan. Cook for 5-7 minutes, until the skin is crispy and the salmon is mostly cooked through.

6Reduce the heat to low, then flip the salmon and cook for an additional 7-10 minutes, or until the salmon is cooked through and easily flakes with a fork. Then, flip the salmon back over to skin-side down for 1 more minute to ensure the skin stays crispy.

7Divide the sautéed vegetables between two plates. Place the cooked salmon on top of the vegetables. Serve immediately.

8Refrigerate any leftovers in an airtight container for up to 2 days.