NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Coconut aminos

1 tsp Raw 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 (200°C) and line a large 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

  Spread the asparagus in a single layer and roast for 12-15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  Heat a non-stick skillet over medium-high heat and sear the salmon fillet for 4-5 minutes per side until the skin is crispy and the flesh is opaque.

• 6

  Reduce the heat to low, pour the ginger-honey glaze over the salmon, and simmer for 1-2 minutes while spooning the sauce over the fish until it becomes thick and glossy.

• 7

  Transfer the salmon to a plate alongside the roasted asparagus, drizzling any remaining glaze from the pan over the top.

• 8

  Garnish with toasted sesame seeds before serving.