NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1.5 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with avocado oil, sea salt, and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender and slightly browned.

• 4

  While the asparagus roasts, whisk together the coconut aminos, honey, minced garlic, and grated fresh ginger in a small bowl.

• 5

  Heat a non-stick skillet over medium-high heat and sear the salmon fillet for 4-5 minutes on the first side until golden.

• 6

  Flip the salmon, reduce the heat to low, and pour the teriyaki mixture into the pan, simmering for 2 minutes until the sauce thickens into a glaze.

• 7

  Plate the salmon alongside the roasted asparagus, drizzling the remaining pan glaze over the fish and garnishing with sesame seeds.