Honey Chipotle Lime Salmon

1: Preheat the oven to 400°F.

2: In a bowl, mix coconut aminos, lime juice, minced garlic, honey, salt, chipotle, and cumin to make the sauce.

3: Pat dry the wild salmon and season with salt and pepper.

4: In a pan, sear the salmon skin side up in ghee for 2 minutes.

5: Flip the salmon, add chopped scallions and pour the sauce over it.

6: Place the pan in the oven and bake for about 5 minutes.

7: For the cucumber noodles, toss with dairy-free yogurt, coconut aminos, and jalapeño hot sauce.

8: Spray mini peppers with avocado oil and air-fry at 390°F for 5-7 minutes.

9: For the quesadilla, crisp up the tortilla, then stuff with avocado, chopped tomatoes, and chopped mango, seasoning with sea salt.

10: Sear lime with some honey.