1To cook salmon:
2Preheat oven to 425F.
3Brush the bottom of a 9”-square glass baking dish with sesame oil.
4Place salmon fillets in dish about 2 inches apart, skin side down.
5Whisk together soy sauce or coconut aminos, lime juice, ginger, garlic, and pepper, and spoon evenly over the top of the salmon fillets.
6Bake at 425F for 12-14 minutes, until fillets are cooked through and flake easily with a fork.
7While salmon roasts, make the stir fry:
8Heat 1 Tbsp of sesame oil in large skillet or wok over medium-high heat.
9Add garlic and ginger and cook until fragrant while stirring constantly, 30-60 seconds.
10Add all the vegetables and cook, stirring, until crisp-tender, about 5-6 minutes.
11In a small bowl, whisk together bone broth, soy sauce or coconut aminos, arrowroot powder or potato starch, and black pepper.
12Pour into veggies while stirring and cook 1-2 minutes more, until sauce is thickened and veggies are glazed.
13Remove skin from salmon and serve with stir fry.
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