Thai Curry Salmon

Ingredients

• Pat salmon fillets dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
• Sear the salmon for 3-4 minutes on each side until golden and cooked to your liking. Remove and set aside.
• Pour in the coconut milk and chicken broth, stirring to combine. Stir in tamari, lime juice, and coconut sugar. Bring the sauce to a gentle simmer.
• Add broccoli, snap peas, and carrots to the sauce. Simmer for 5-7 minutes, or until the vegetables are tender but still vibrant.
• Place the seared salmon fillets back into the skillet, spooning the curry sauce over the top. Simmer for 2-3 minutes to combine flavors.
• Top with lime wedges, scallions, and sesame seeds. Enjoy!