Preheat oven to 375.
Drizzle 2 tbsp of olive oil over the salmon with salt and pepper.
Roast for about 12 minutes or until desired firmness (I prefer mine a little more rare).
While the salmon is cooking, heat olive oil over medium heat.
Add the snap peas, mushrooms, coconut aminos and ginger.
Stir regularly for about ten minutes, until the veggies are nice and tender and have absorbed the coconut aminos.
In the last minute, add the garlic and stir.
Service with half cup jasmine or cauliflower rice, salmon and veggies.