Make: 1. Melt coconut oil in a large skillet over medium-high heat. Add salmon filets skin side up and sear filets until they remove easily from the skillet, about 5 minutes. Remove from skillet. 2. To sauté pan, add onion and cook until soft. 3. Add pepper, zucchini, broth, lime juice, cilantro, and chili flakes to skillet and bring to a boil. Reduce to a simmer and cook for 5 minutes. Add coconut milk and coconut aminos and simmer for an additional 5 minutes. 4. Return salmon to skillet and nestle into vegetables. Simmer until fillets are completely cooked through - about another 5-7 minutes. Remove from heat. 5. Add chopped spinach to skillet and cover for a few minutes until softened. 6. Serve with extra lime wedges.