NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1.5 cup asparagus spears

1 tbsp coconut aminos

1 tsp raw honey

0.5 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a small glass bowl, whisk together the coconut aminos, raw honey, grated ginger, minced garlic, and toasted sesame oil to create the glaze.

• 3

  Place the salmon fillet on one side of the prepared baking sheet and arrange the trimmed asparagus spears on the other side.

• 4

  Drizzle the extra virgin olive oil over the asparagus and season both the salmon and the vegetables with sea salt and black pepper.

• 5

  Brush half of the prepared teriyaki glaze generously over the top of the salmon fillet.

• 6

  Roast in the oven for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork and the asparagus is tender.

• 7

  Remove from the oven, brush the remaining glaze over the salmon, and sprinkle with sesame seeds before serving hot.