Preheat oven to 350 degrees.

Start by making your sauce: Chop the roots off the scallions and wash them so there’s not dirt or grimey pieces on them. Chop into 1-inch pieces.

Put the ginger and scallions in the food processor and pulse until they’re finely chopped, but not a paste.

Pull out a large, heatproof bowl. A REALLY large one, bigger than you think you need. Probably the size you would use to toss a salad for about 10 people in. Put the scallions and ginger into the bowl.

Heat the avocado oil in a small saucepan over medium heat until very hot, but not popping or smoking. Mine took about 3 minutes.

Carefully pour the avocado oil into your large bowl - it’s going to snap, crackle and pop big time, so you may want to step back! This will stop in about a few seconds. Use a wooden spoon to stir. Once the sauce cools for a few minutes, taste and add the coconut aminos, garlic, and a small pinch of salt to taste. Set aside while you make the salmon.

When the oven is ready, heat a cast iron or other oven-proof skillet on medium-high heat with 1 Tbsp coconut oil for 2 minutes, so it gets really hot.

Season the salmon on both sides with a pinch of salt and pepper.

Place the salmon skin side down in the pan and cook for 2 minutes.

Transfer the pan to the oven and cook for 4 minutes.

Take the salmon out, carefully flip the fillets over, and cook for another minute in the oven. You want the fish to still be slightly pink in the middle - think of cooking a burger to about medium - instead of overcooking it so it’s completely dried out!

Move the salmon to a plate and test out the middle with a fork - if it flakes easily, it’s done!