INGREDIENTS
2
lbs Salmon
1
(8-12 oz) bag of broccoli florets
2 cups
Baby carrots
1
Basket of shishito peppers or 2 red bell peppers
2 cloves
Garlic
2 tbsp
Ginger, fresh
2 tbsp
Green onions
1/2 cup
Dijon mustard
1 tsp
Fish sauce
2 tbsp
Rice vinegar
1 tsp
Sesame oil
3/4 cup
Coconut amino