Asian Salmon Stir Fry with Vegetables

Wash and peel 2 medium carrots, then slice them into thin rounds.

Slice 1 medium zucchini into thin rounds.

Dice 1/2 medium onion.

Cut 1/2 green bell pepper into thin strips.

Cut 1 pound of salmon into bite-sized pieces.

In a small bowl, mix 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, and 1 teaspoon minced garlic to make the sauce.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.

Add the diced onion and sauté for 2 minutes until translucent.

Add the sliced carrots and cook for 3 minutes, stirring occasionally.

Add the zucchini and bell pepper, and stir fry for another 3 minutes.

Push the vegetables to the side of the skillet and add the salmon pieces.

Cook the salmon for 4-5 minutes, turning occasionally, until cooked through.

Pour the sauce over the salmon and vegetables, stirring to coat everything evenly.

Cook for an additional 2 minutes until the sauce thickens slightly.

Serve the stir fry hot, garnished with sesame seeds if desired.