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Teriyaki Salmon with Zucchini

Ingredients

• 8 ounces wild salmon (vegetarian/ vegan: use 8 ounces tofu)
• 1 garlic clove, minced
• 1 tablespoon minced ginger root
• 3 tablespoons tamari soy sauce
• 2 tablespoons olive oil
• 1 tablespoon dark toasted sesame oil
• 1 tablespoon raw honey
• 1 teaspoon rice wine vinegar
• Sauteed Zucchini:
• 1 tablespoon olive oil
• 1 large zucchini, spiralized
• pinch red pepper flakes
• pinch sea salt and ground pepper

Directions

Preheat the oven to 400 degrees.
Place the salmon in a glass dish and set aside.
In a small bowl, mix together the remaining ingredients.
Pour over the salmon and marinate for at least 1 hour.
Bake the salmon for 12 to 14 minutes or until cooked through.
While the salmon is baking, heat the oil in a saute pan over medium heat.
Add the zucchini noodles and red pepper flakes and cook for 4 to 5 minutes.
Season with salt and pepper.
To serve, place a serving of the noodles on your plate and top with 1 salmon fillet.
Enjoy!