To a large ziplock bag, add the salmon. In a small bowl mix the next 7 ingredients (garlic through coconut aminos) and mix well.
Pour sauce into bag and seal bag, squeezing out excess air.
Turn bag over to coat roast evenly. Refrigerate for 30 minutes.
Preheat oven to 375 degrees. In a large baking dish, empty the contents of the bag.
Cover baking dish with aluminum foil and place in the oven.
Bake salmon for 20 minutes, then remove foil and bake for 5 to 10 minutes, until fish flakes easily with a fork.
Serve warm with steamed vegetables.
Notes
SERVING SUGGESTION: Garlicky Stir-Fried Baby Spinach (Heat 1 tablespoon olive oil in a large skillet over medium heat; add 1 clove pressed garlic and cook for 1 minute. Gradually add 1 (10-oz) 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: 280 Calories; 6g Fat (18.3% calories from fat); 37g Protein; 27g Carbohydrate; 5g Dietary Fiber; 88mg Cholesterol; 240mg Sodium.