NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the toasted sesame oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender but still holding a vibrant green color.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Heat the remaining sesame oil in a non-stick skillet over medium-high heat and sear the salmon fillet for 4 minutes on the first side to develop a golden crust.

• 6

  Flip the salmon carefully, then pour the teriyaki glaze into the skillet, allowing it to bubble and thicken for 3-4 minutes while you spoon it over the fish.

• 7

  Arrange the roasted asparagus on a plate, top with the glazed salmon, and finish by drizzling the remaining pan sauce and a sprinkle of sesame seeds over the top.