1. In a shallow dish, mix Bragg’s Liquid Aminos and garlic. Add salmon and turn fillets a few times to coat leaving flesh side down to marinate for 10 minutes or so.

2. Preheat large non-stick skillet on medium heat and spread to coat 1 teaspoon coconut oil. Add salmon in batches (discard marinade) and cook for 4 – 5 minutes or until golden crispy on each side. Transfer onto platter and set aside.

3. To the same skillet, add Alkaline water until bubbly. Add zucchini noodles and spinach. Stir and remove from heat. To serve, place zucchini noodles in a bowl with salmon on top, add Himalayan sea salt and pepper to taste and serve hot.

Serving size – 1 protein = 3 oz., 1 fat – coconut oil, Vegetables – 1 cup cooked of zucchini and spinach