In a large skillet over medium heat, heat coconut oil. To the oil, add the ginger, salmon, garlic and salt and pepper.
Cook for 10 minutes, until salmon flakes easily with a fork. Remove salmon mixture and set aside.
To the skillet, add the bell pepper, Brussels sprouts, coconut aminos and cook for 10 minutes, until vegetables are tender. To the vegetable mixture, add the salmon mixture and stir.
Serve warm.
Notes
SERVING SUGGESTION: Garlicky stir-fried baby spinach (heat 1 tablespoon olive oil in a large skillet over medium heat; add 1 (10-ounce) package baby spinach; cook, turning with tongs, until slightly wilted; drizzle with a little balsamic vinegar and sprinkle with salt and pepper to taste).NUTRITION: 191 Calories; 8g Fat (35.3% calories from fat); 24g Protein; 7g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 94mg Sodium. Exchanges: 3 Lean Meat; 1 Vegetable; 1/2 Fat.