Preheat the oven to 200ºF and line a rimmed baking sheet with foil. Rub the foil with a little bit of avocado oil to prevent sticking and then lay the salmon on top. Rub the salmon with the coconut aminos and sprinkle with the lemon pepper seasoning. Bake at 200ºF for 20 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.

While the fish cooks, prepare the succotash. Heat a large nonstick pan over medium-high heat. Add the butter, onion, and bell pepper and cook until the onion is soft and translucent, about 5 minutes. Add the thyme, edamame, and zucchini and cook on high heat for about 5 minutes, or until the zucchini is starting to take on a bit of color and soften. Add the tomatoes and continue cooking for another 5 minutes, or until they release their liquid and break down slightly. Remove the succotash from heat and sprinkle with fresh herbs. Season to taste with salt and pepper.

To serve, divide the succotash between two serving plates. Top with salmon and garnish with more fresh herb, if desired.