NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Grated ginger

1 clove Garlic

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 small baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Heat a non-stick skillet over medium-high heat. Season the salmon fillet lightly with salt and pepper, then place it skin-side up in the pan.

• 5

  Sear the salmon for 4 minutes until a golden crust forms, then flip the fillet.

• 6

  Pour the teriyaki glaze into the skillet and continue cooking for 3-4 minutes, spooning the bubbling sauce over the fish until it becomes thick and syrupy.

• 7

  While the salmon finishes, roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

• 8

  Plate the roasted asparagus, top with the glazed salmon, drizzle with any remaining pan sauce, and garnish with sesame seeds.