A Japanese seafood dish built on whole ingredients.

Servings: 2
Active time: 30 min
Total time: 45 min

Organic sourcing

Zucchini and bell peppers are on the EWG's Dirty Dozen list, so it's worthwhile to buy them organic to reduce pesticide exposure.

Ingredients

• 2 salmon fillets
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp grated ginger
• 1 clove garlic, minced
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• to taste sea salt
• to taste black pepper

Method

1. Preheat the oven to 200°C (400°F).
2. In a bowl, combine coconut aminos, rice vinegar, honey, grated ginger, and minced garlic to make the teriyaki sauce.
3. Place the salmon fillets in a baking dish and pour half of the teriyaki sauce over them. Let marinate for 10 minutes.
4. Arrange the sliced zucchini and red bell pepper on a baking sheet. Drizzle with olive oil, salt, and pepper.
5. Roast the vegetables in the preheated oven for 15-20 minutes until tender.
6. Heat sesame oil in a skillet over medium heat. Add the marinated salmon and cook for 3-4 minutes on each side or until cooked through.
7. Remove the salmon from the skillet and pour in the remaining teriyaki sauce. Simmer for 1-2 minutes to thicken.
8. Serve the salmon topped with the thickened sauce and sesame seeds, alongside the roasted vegetables.

Notes

• You can substitute maple syrup for honey if desired.
• Serve with a fresh green salad for extra veggies.
• Ensure the coconut aminos are Whole30-compliant.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Japanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.