NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp olive oil

1 tbsp coconut aminos

0.5 tsp honey

0.5 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 baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and place them on one side of the baking sheet, tossing with the olive oil, sea salt, and black pepper.

• 3

  In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic until the glaze is well combined.

• 4

  Pat the salmon fillet dry with a paper towel, place it on the other side of the baking sheet, and brush the top generously with half of the prepared glaze.

• 5

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

• 6

  Remove from the oven, drizzle the remaining glaze over the salmon, and garnish with sesame seeds before serving.