NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cups asparagus spears

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

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 (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tsp of olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender but still vibrant green and slightly crisp.

• 4

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

• 5

  Season the salmon fillet with the remaining salt and pepper. Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon skin-side down (if applicable) and sear for 4-5 minutes. Flip the fillet and pour the glaze into the pan.

• 7

  Allow the glaze to bubble and thicken for 2-3 minutes while spooning it over the salmon until the fish is cooked through and beautifully coated.

• 8

  Plate the salmon alongside the roasted asparagus, drizzling any remaining pan glaze over the fish and garnishing with sesame seeds.