15 Minute Orange Glazed Salmon

• 1 lb salmon fillets, cut into approx. 4 oz. each
• 1/2 C orange juice
• 3 Tbsp coconut aminos*
• 3 Tbsp sugar-free sweet chili sauce
• 2 tsp cornstarch
• 1/2 tsp ground ginger
• 1/4 tsp rosemary
• Pinch of salt and pepper
• Zest of one orange
• 1/2 C pistachios, chopped
• 1/2 C pomegranate seeds

1. Add a tablespoon of oil in a large skillet. Heat to medium-high heat, then lay the salmon fillets down away from you, skin side down. Season the top of the salmon with salt and pepper. Cook for 3-4 minutes until the sides of the salmon are opaque pink or nearly white. Flip and reduce the heat to medium heat, cooking an additional 3-4 minutes until the tops are golden with crispy edges. Once the salmon is finished, remove and set on a paper towel while you reduce the sauce.
2. Whisk together all the sauce ingredients in a small bowl until well combined. This includes the orange juice, orange zest, coconut aminos, sweet chili sauce, cornstarch, and seasonings. Reduce the heat of your skillet to medium-low and pour in the glaze/sauce. Stirring frequently, allow the sauce to thicken and reduce, about 1-2 minutes. If the sauce gets too thick, add some water to thin it out.
3. 4Add the cooked salmon back into the pan and spoon the sauce over the top of the salmon. Garnish the pan with the pomegranate seeds and chopped pistachios. Serve with your favorite side dish and enjoy!

*Can use equal amounts of low sodium soy sauce.

Nutrition facts are a calculated estimate of 4 ounces of salmon with 1/4 of the sauce and 2 Tbsp of pistachios and pomegranate seeds.