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Ingredients

  • 1/8 cup sesame seeds plus a little more
  • 4 4 oz salmon fillets wild, preferably
  • extra virgin olive oil
  • 1 carrot julienned or sliced thin
  • 1 red bell pepper cored, seeded, thinly sliced or julienned
  • 4 oz baby portabella mushrooms sliced
  • 1 bok choy thinly sliced
  • .5 tbsp low-sodium soy sauce

Instructions

  • Pour the sesame seeds on a plate and press the salmon fillets into them to coat.
  • Sprinkle some of the oil into a non-stick skillet and turn on medium heat. Add the salmon and cook for 3-4 minutes on each side, until cooked through. When cooked, remove from the skillet and set aside.
  • Heat the remaining oil in the same skillet over medium-high heat and add the vegetables. Saute for about 4 minutes, until cooked. Drizzle soy sauce over the vegetables and enjoy alongside the salmon.