Season the salmon to taste with sea salt and freshly ground black pepper.
2 salmon fillets, Sea salt and freshly ground black pepper
In a small bowl, combine the coconut aminos, raw honey, and red pepper flakes.
¼ cup coconut aminos, 1 tbsp. raw honey, ½ tsp. red pepper flakes
Melt the coconut oil in a skillet over medium-high heat.
2 tbsp. coconut oil
Cook the salmon chunks for 3 to 4 minutes per side in the skillet, then remove from the pan.
Add the onion, ginger, and garlic, and cook for 2 to 3 minutes while stirring.
1 red onion, 2 garlic cloves, 1 thumb-sized fresh ginger
Add the broccoli and carrots; cook for another 4 to 5 minutes or until soft.
2 cups broccoli, 2 carrots
Pour in the coconut aminos sauce and mix everything together.
Bring the salmon back to the skillet, add the bean sprouts and gently toss everything.
2 cups bean sprouts