NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1.5 cup asparagus spears

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

0.5 tsp fresh 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 (200°C).

• 2

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

• 3

  Place the asparagus spears on a parchment-lined baking sheet, drizzle with toasted sesame oil, and sprinkle with a pinch of sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 10-12 minutes until tender but still vibrant green.

• 5

  While the asparagus roasts, season the salmon fillet with the remaining sea salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat and place the salmon in the pan skin-side up, searing for 4 minutes until golden.

• 7

  Flip the salmon and pour the glaze into the skillet. Cook for another 3-4 minutes, spooning the glaze over the fish as it thickens.

• 8

  Remove from heat once the salmon is cooked through and the sauce has reduced to a sticky glaze.

• 9

  Serve the salmon alongside the roasted asparagus, drizzling any extra pan sauce over the top and garnishing with sesame seeds.