2 salmon filets
3 medium zucchini
1/4c BareSnacks ginger coconut chips
1tsp Fresh ginger
Spray coconut oil
1tbsp lime juice
1tbsp liquid aminos
1 tbsp apple cider vinegar
1tsp sesame oil (spicy works)
1tsp fresh ginger, grated
1/2 tbsp sriracha or hot sauce
2tbsp water or as needed to reach desired consistency
Preheat oven to 375. Spray shallow baking dish with coconut oil. Place salmon filets in dish and coat each filet with mustard, fresh ginger and coconut chips. Bake for 8 minutes then broil for 2, watching closely.
While the salmon is baking, spiralize zucchini. Blend all dressing ingredients in NutriBullet and toss with zoodles. Let sit for a few minutes, then toss again.
Plate when zucchinis are fully coated, top with salmon and enjoy!
Recipe and Photo by: Lara Dominianni of @_littlemissfoodie