This weeknight-friendly salmon is all about simple, fresh flavors—all you need for the citrusy glaze are fresh Valencia oranges from California, honey, coconut aminos to balance the sweetness, some avocado oil, and a dash of garlic powder. It’s on the table in about 30 minutes, and goes great with anything from roasted seasonal veggies (like zucchini, bell pepper or sweet potatoes) to fluffy white rice. This recipe is shared in partnership with California Citrus Growers. GET THE RECIPE ►► https://f52.co/2UO1GD6

PREP TIME: 10 minutes
COOK TIME: 15 minutes
SERVES: 1-2

INGREDIENTS

1 California Valencia orange, zested and juiced (plus extra slices for garnish)
1 tablespoon honey
3 tablespoons coconut aminos
2 tablespoons avocado oil, divided
1 teaspoon garlic powder
1 pinch salt
1 pound wild salmon (about 2 to 3 fillets)

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