8 ozs Salmon Fillet
1 tbsp. Avocado Oil (divided)
1/4 tsp. Sea Salt (divided)
5 stalks Green Onion (chopped, divided)
1 1/2 cups Shiitake Mushrooms (stems removed, sliced)
1 tbsp. Orange Juice
1 1/2 tbsps. Coconut Aminos
1 Lime (juiced, zested)
Preheat the oven to 350ºF (177ºC). Place the salmon in an oven-safe baking dish and drizzle with half of the avocado oil and season with half the sea salt. Bake for 13 to 16 minutes, until cooked through and flaky.
In a skillet over medium-high heat, add the remaining avocado oil. Add half of the green onions, mushrooms and the remaining sea salt. Cook for 5 to 6 minutes, until the mushrooms and green onion are lightly browned and cooked through.
In a small bowl, whisk together the orange juice, coconut aminos, lime juice and zest.
Add the salmon to a platter along with the mushroom mixture and remaining raw green onions. Drizzle the sauce over top. Serve and enjoy!