Whole30 Teriyaki Salmon

For all my readers who are devout Catholics, you know that Lent does not begin until Ash Wednesday. BUT, here we are at day 3 of my whole30 journey. Brad and I decided to bypass Fat Tuesday and start a few days early due to retreats scheduled during Lent. As much as I want to promise to be compliant on that weekend, I know we will slip up hence why we started a few days early.

Day 3 was by far the worse day. The hangover was strong! I could barely keep my eyes open, and my body ached because it was still transitioning off of Snickers. On top of that, Catholic’s fast between meals and do not eat meat on Ash Wednesday. I woke up cranky thinking there was no way I was going to make it through the day with all the rules.

Well, Brad and I did. We might have been cranky monsters who went to bed at 9 pm, but we did it. We made it through the 1.5-hour commute home in the snow without calling out for pizza. At that moment, I thought this is the worse it will ever be, and asked for help. I said a quick prayer for patience because if you remember the purpose was to stop fixing my own problems, but rather asking for God’s guidance and grace. I turned on the oven and started to cook as Italians do…without a recipe. 🙂

This recipe was so good that we at it on Friday as well. To round out the meal, we paired it with sautéed Brussel Sprouts.

Whole30 Teriyaki Salmon Ingredients

• 2 wild caught frozen salmon (I get mine from Costco)
• 2/3 cup of coconut aminos
• 1/3 cup of sesame seed oil

Whole30 Teriyaki Salmon Recipe

1. Defrost salmon overnight.
2. Mix coconut aminios and sesame seed oil until mixed thoroughly
3. Place salmon in sauce to marinate for at least 1 hr (If you are looking to make this recipe now, you can skip this step. It gives more flavor, but is not necessary.)
4. Turn oven on to 400 degrees.
5. Place salmon and mixed marinate in a glass baking dish.
6. Place salmon in the oven until done usually 12-15 minutes.