1 tablespoon and 1 teaspoon extra virgin coconut oil
1/4 cup and 2 tablespoons Dijon mustard
2 tablespoons and 2 teaspoons rice vinegar
2 teaspoons Sriracha hot sauce (optional)
salt to taste
8 (5 ounce) salmon fillets
Total Time: 15 minPrep: 10 minCook: 5 minYield: 8Level: easy
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil and rub with coconut oil.
Stir mustard, vinegar, Sriracha sauce, and salt together in a bowl until glaze is smooth.
Lay salmon fillets, skin-side down, on the prepared baking sheet. Brush fillets with mustard glaze.
Cook in the preheated oven until salmon is golden and flakes easily with a fork, 5 to 8 minutes.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.