Baked Chinese Hot Mustard Salmon and Bok Choy Stir Fry

For the salmon: Preheat oven to 375°F. Place salmon filets on a parchment covered baking sheet. In a small bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp coconut aminos, 1 tbsp rice vinegar, 1 minced garlic clove, 1 tsp grated ginger, and a dash of cayenne pepper (if desired). Brush this mixture on top of the salmon, season with salt and pepper, and sprinkle with black and white sesame seeds. Bake in the oven until the salmon is cooked through and flakes easily, which is about 12 minutes for wild-caught salmon.

For the stir fry: Heat 2 tbsp avocado oil over medium-high heat in a wok or large skillet. Sauté 1/2 sliced white onion for about 3 minutes. Add 4 heads of cut baby bok choy and sliced mushrooms, then sauté until the bok choy is tender, about 2-3 more minutes. Season the stir-fry with salt, pepper, 1 tbsp coconut aminos, and 1 tsp fish sauce.