To cook salmon:
1. Preheat oven to 425°F.
2. Brush the bottom of a glass baking dish with 1 tbsp sesame oil.
3. Place salmon fillets in dish about 2 inches apart.
4. Whisk together 3 tbsp soy sauce or coconut aminos, lime juice, 1 1/2 tsp grated ginger, 1/2 clove garlic minced, and 1/4 tsp ground pepper, and spoon evenly over the top of the salmon fillets.
5. Bake at 425F for 12-14 minutes, until fillets are cooked through and flake easily with a fork.
To make the stir fry:
1. Heat 1 Tbsp of sesame oil in large skillet or wok over medium-high heat.
2. Add 2 cloves garlic minced and 2 tsp grated ginger and cook until fragrant while stirring constantly 30-60 seconds.
3. Add all the vegetables and cook, stirring, until crisp-tender, about 5-6 minutes.
4. In a small bowl, whisk together bone broth, 3 tbsp soy sauce or coconut aminos, and 1/2 tsp black pepper.
5. Pour into veggies while stirring and cook 1-2 minutes more, until sauce is thickened and veggies are glazed.
6. Serve salmon and stir-fry over shirataki noodles or ½ cup brown rice if desired.