NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1.5 cup asparagus

1 tsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

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

• 4

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

• 5

  Season the salmon fillet with a tiny pinch of salt and sear in a non-stick skillet over medium-high heat for about 4-5 minutes on the first side.

• 6

  Flip the salmon and pour the glaze into the pan, allowing it to bubble and reduce for another 3-4 minutes while spooning the liquid over the fish.

• 7

  Once the glaze is thick and glossy and the salmon is cooked through, remove from heat.

• 8

  Plate the roasted asparagus, top with the glazed salmon, and garnish with a sprinkle of sesame seeds.