Asian-Inspired Glazed Salmon, Cabbage Stir Fry, and Steamed Rice

For the salmon: Preheat oven to 400°F (200°C). Place 2 (6oz) salmon fillets on a parchment paper-lined baking sheet. In a small bowl, stir together 1-2 tsp sriracha, 1 tbsp coconut aminos, 1 tsp grated ginger, 1 clove garlic minced, and 1/2 tsp toasted sesame oil. Brush this glaze onto the tops of the salmon and let marinate at room temperature for about 15 minutes. Bake in the oven until the salmon is cooked through and flakes easily with a fork, approximately 10 minutes.

For the cabbage stir fry: Thinly slice/shred 1/2 head of green cabbage and 1/2 small red onion. Heat a skillet over medium-high heat with some avocado oil and a little toasted sesame oil (about 1 tsp). Add the cabbage, onion, and optionally a shredded carrot. Cook, stirring, with 1 tbsp coconut aminos, 1 tsp rice vinegar, and some everything but the bagel seasoning, until the vegetables are tender—about 5-7 minutes.

Serve with steamed rice and top it all off with more everything but the bagel seasoning. Enjoy!