PAN-SEARED SESAME SALMON, BAKED PAPRIKA FINGERLING POTATOES AND CAPRESE SALAD

Ingredients:
Salmon:
1 lb. salmon
1/4 c coconut aminos
1 1/2 tbsp sesame oil
1/2 tsp garlic salt
1/4 tsp black pepper
1/4 tsp sesame seeds for sprinkling

Potatoes:
1 pound fingerling potatoes
1 tsp paprika
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp dill weed 
1 tsp dried Rosemary
1 1/2 tbsp olive oil

Caprese Salad:
2 small tomatoes
4-5 slices fresh mozzarella
Handful of fresh basil
Salt + pepper to taste
1/2 tbsp Olive Oil
1 tsp Balsamic glaze or Balsamic Vinegar 

Directions:
Sesame Salmon:
1. Wash and pat the salmon dry. Make sure it’s completely dry - it’s very important!

2. In a bowl, combine the sesame oil, coconut aminos, garlic salt and black pepper and transfer the salmon into the bowl. Set aside (if possible, marinate for at least 30 minutes).

3. In a non-stick pan, heat 1 tbsp olive oil. Add salmon fillet skin side up, for 4 minutes, then cook the sides for about 20-30 seconds, then flip on the skin side and finish cooking for another 4 minutes or until internal temperature reaches 130F-135F.

4. Sprinkle with sesame seeds!

Fingerling Potatoes:
1. Cut the potatoes in fourths and toss them in oil and all the seasoning.

2. Bake in the oven at 425F for 15 minutes.

Caprese Salad:
1. Slice tomatoes into rounds, and layer them with fresh mozzarella cheese and fresh basil.

2. Drizzle with olive oil & balsamic

3. Sprinkle with salt and black pepper.

Enjoy! xo