NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1.5 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Sesame oil

0.5 tbsp Olive oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with olive oil and season with sea salt and black pepper, then roast for 12-15 minutes until tender-crisp.

• 4

  While the vegetables roast, whisk together the coconut aminos, sesame oil, grated ginger, and minced garlic in a small bowl.

• 5

  Pat the salmon dry and season lightly with a pinch of sea salt.

• 6

  Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side.

• 7

  Flip the salmon and pour the coconut aminos mixture into the pan, allowing it to bubble and thicken into a glaze for the final 3 minutes of cooking.

• 8

  Plate the roasted asparagus and top with the glazed salmon, drizzling any remaining sauce from the pan over the fish.

• 9

  Garnish with sesame seeds before serving.