NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1.5 cup asparagus

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

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 large rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Place the salmon fillet on one side of the baking sheet and the trimmed asparagus spears on the other side.

• 4

  Drizzle the sesame oil over the asparagus and toss to coat, then season both the salmon and asparagus with sea salt and black pepper.

• 5

  Brush half of the prepared teriyaki glaze onto the salmon fillet, ensuring it is evenly covered.

• 6

  Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender and slightly charred.

• 7

  Remove from the oven, drizzle the remaining glaze over the salmon, and garnish the entire dish with toasted sesame seeds.