Apricot Mustard Glazed Salmon

1: Season the wild salmon with salt and pepper.

2: Heat coconut oil in a pan and sear the salmon skin side up for 2 minutes.

3: Flip the salmon and glaze with a mixture of apricot, water, coconut aminos, and Dijon mustard.

4: Bake the salmon at 400°F for 5 minutes.

5: Blanch green beans in boiling salted water for 2 minutes.

6: Pan-sear the green beans in coconut oil with minced garlic and add salt and pepper to taste.

7: For the potatoes, brush with olive oil, lemon juice, salt, pepper, and parsley.

8: Grind up the crackers and mix with tahini to make a crumble topping for the green beans.