NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1.5 cup Asparagus

1 tsp Avocado oil

1.5 tbsp Coconut aminos

0.5 tsp Honey

1 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 and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the asparagus with half of the avocado oil, sea salt, and black pepper on the baking sheet; roast for 12 minutes until tender.

• 3

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

• 4

  Pat the salmon fillet completely dry with a paper towel and season both sides with the remaining salt and pepper.

• 5

  Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the salmon skin-side down in the skillet and sear for 4 minutes without moving it until the skin is golden and crispy.

• 7

  Carefully flip the salmon, pour the glaze into the pan, and cook for 2 more minutes while spooning the thickening sauce over the fish.

• 8

  Plate the salmon over the roasted asparagus, drizzle with any remaining pan glaze, and garnish with sesame seeds.