Place salmon fillet on a cutting board and use a sharp knife to remove the skin. Chop salmon into 1-inch chunks. Set aside until ready to use.
Heat the avocado oil in a large skillet or wok over medium heat. Add the carrots and cover. Cook for 2 minutes.
Add broccoli, bell pepper, and garlic. Stir, and cook covered for 2 minutes. Add yellow squash and stir in to the vegetables.
Scoot vegetables off to one side of the skillet. Add salmon, coconut aminos and sea salt. Cover, cook 3 minutes.
Uncover, cook 5 to 6 minutes or until much of the liquid has burned off and salmon is cooked through.
Stir everything together (I recommend using a spatula to help keep the salmon chunks whole). Season to taste with sea salt.
*Make this recipe Low-FODMAP by omitting the garlic.