NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Fresh ginger

1 whole Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Roast the asparagus for 10-12 minutes until they are 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 teriyaki glaze.

• 5

  Season the salmon fillet with the remaining salt and pepper, then place it skin-side down in a hot non-stick skillet over medium-high heat.

• 6

  Sear the salmon for 4-5 minutes per side; during the final 2 minutes of cooking, pour the glaze into the pan.

• 7

  Spoon the bubbling sauce over the salmon continuously until it reduces into a thick, glossy coating.

• 8

  Serve the glazed salmon over the bed of roasted asparagus and garnish with sesame seeds for a delicate crunch.