Put some extra virgin olive oil on the bottom of a baking pan.
Add salmon, scallops and shrimp and mix them.
Sprinkle capers over the pan.
In a bowl combine milk, Coconut Aminos Teriyaki sauce, arrowroot flour, salt, Italian herbs, fresh squeezed garlic and whisk them together until liquid like consistency.
Pour this mixture over salmon, scallops and shrimp.
Sprinkle with shredded parmesan cheese and stick 3 slices of lemon between seafood closer to the ends and the middle of the baking pan.
Bake it in the oven for 20-25 min at 400F.
You can serve this dish with grilled asparagus or with gluten free pasta.