Peanut Noodles Salmon Edamame Bowl

Makes 3 servings

Ingredients:

• 12 oz wild caught salmon

• 12 oz pouch Hearts of Palm Angel Hair Pasta (you can use regular pasta of any kind if you would rather!)

• 1 1/2 cups shelled edamame (can be found in frozen section)

• 3 tbsp peanut butter (or sunbutter, cashew butter, etc)

• 1/4 cup coconut aminos, plus a little more

• 1 tbsp siracha (or less if want less spicy)

• 1 tbsp raw honey

• smoked paprika

Instructions:

Preheat oven to 410F (or can use air fryer for salmon). Season salmon with a drizzle of coconut aminos and 1 tbsp smoked paprika. Bake for 15 minutes or until flaky. Each portion will be 4 oz. Meanwhile, in a skillet add nut butter and turn heat to medium. Add in coconut aminos, siracha, and raw honey. Stir to combine and turn to medium high heat until all is well combined. Drain hearts of palm pasta (or cook pasta in separate pot). Place hearts of palm pasta in sauce skillet and toss until well combined and allow to cook a little longer to thicken sauce. Place edamame in a bowl and cover with water, microwave for 1 minute. To plate, add in 1/3 portion of hearts of palm pasta, salmon, and edamame. Season edamame with pink salt.

Nutriton | 1 serving (4oz salmon, 1/3 of hearts of palm pasta with sauce, 1/2 cup edamame) — calories: 484, protein: 45g, carbs: 33g, fat: 20g, fiber: 7g