Stir together the coconut aminos, honey, olive oil, garlic powder, ginger, sea salt, and sesame seeds in a bowl or jar.

Place the salmon cubes in a large mixing bowl and pour the sauce over top. Gently toss to coat the salmon in the marinade.

Heat a skillet or wok on the stove over medium heat. Place the salmon cubes in the skillet, leaving some room in between each piece. Once you place the salmon in the skillet try not to move it around. Pour the rest of the marinade in the skiller. Let the salmon cook until it’s opaque pink about half way through. Gently flip the salmon over and allow it to cook on the other side until opaque pink almost all the way through. Transfer the salmon to a plate and set aside.

Add the green beans, mushrooms, and bell pepper to the pan and cook in the residual sauce. If needed, add ½ tablespoon of olive oil. Cook until the vegetables are soft and somewhat charred on the outside.

Create some room in the skillet and place the salmon cubes back in the skillet to warm them up again.

Serve the stir fry on a bed or rice or with lettuce or as is!