NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1.5 cups asparagus spears

2 tbsp coconut aminos

1 tsp honey

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 baking sheet with parchment paper.

• 2

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

• 3

  Place the asparagus spears on the baking sheet, drizzle with avocado oil, and sprinkle with sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 10 to 12 minutes until tender and slightly charred.

• 5

  While the asparagus roasts, heat a non-stick skillet over medium-high heat and sear the salmon fillet for 4 minutes on each side.

• 6

  Reduce the heat to low, pour the glaze over the salmon, and simmer for 1 minute until the sauce becomes thick and glossy.

• 7

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