NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

2 tbsp coconut aminos

1 tsp honey

1 clove garlic

0.5 tsp fresh ginger

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the coconut aminos, honey, minced garlic, and grated ginger to create the teriyaki glaze.

• 3

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

• 4

  Drizzle the olive oil over the asparagus and toss to coat, then season both the salmon and asparagus with sea salt and black pepper.

• 5

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

• 6

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

• 7

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