NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cup asparagus

1 tsp sesame oil

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  Pat the salmon dry and season with the remaining salt and pepper.

• 6

  Heat the avocado oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.

• 7

  Flip the salmon and pour the glaze into the pan, spooning it over the fish for another 3-4 minutes until the sauce is sticky and the salmon is cooked through.

• 8

  Plate the roasted asparagus, top with the glazed salmon, and garnish with toasted sesame seeds.