Servings:

4

INGREDIENTS:

• 2 tbsp olive oil

• 2 lemons

• 2 tbsp coconut aminos

• 4 tbsp rice vinegar

• 1 tbsp garlic, minced

• 2 garlic cloves, minced

• Salt

• Black pepper

• 1 lb green beans, trimmed

• 1.5 lb salmon, cut into 4 fillets

Prep Time:

15 min.

Total Time:

35 min.

DIRECTIONS:

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper

2. Add olive oil, coconut aminos, rice vinegar, ginger and garlic to a small bowl.  Sprinkle it with salt and pepper.  Squeeze juice from 1/2 a lemon and stir it all together

3. Add the green beans to the baking sheet.  Pour half of the lemon ginger sauce on top.  Mix it all together so that the green beans are evenly coated.  Spread the green beans evenly on the baking sheet

4. Place the salmon on top, with the skin side down.  Pour the remaining sauce on the salmon.  Cut 4 thin slices of lemon and place one slice on each fillet

5. Roast in the oven for 15 minutes and then serve