NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp coconut aminos

1 tsp raw honey

0.5 tsp toasted sesame oil

0.5 tsp fresh ginger, grated

1 clove garlic, minced

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Toss the asparagus spears on the baking sheet with avocado oil and half of the sea salt and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until they are crisp-tender and slightly browned.

• 4

  While the asparagus roasts, whisk together the coconut aminos, raw honey, toasted sesame oil, grated ginger, and minced garlic in a small bowl.

• 5

  Season the salmon fillet with the remaining sea salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

• 7

  Reduce the heat to low, pour the glaze mixture into the skillet, and simmer for 1-2 minutes while spooning the sauce over the salmon until it thickens.

• 8

  Serve the glazed salmon over the roasted asparagus and garnish with sesame seeds.