NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 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 large rimmed baking sheet with parchment paper.

• 2

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

• 3

  Place the salmon fillet on one side of the baking sheet and the asparagus spears on the other side.

• 4

  Drizzle the asparagus with avocado oil and sprinkle with sea salt and black pepper, tossing to coat evenly.

• 5

  Brush half of the prepared teriyaki glaze over the top and sides of the salmon fillet.

• 6

  Roast for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is crisp-tender.

• 7

  Remove from the oven, brush the remaining glaze over the salmon, and garnish the entire plate with sesame seeds before serving.