NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup asparagus spears

1 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp avocado oil

0.5 tsp fresh ginger

1 clove garlic

0.25 cup cooked quinoa

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 them on the baking sheet with avocado oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until they are tender and slightly charred.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, sesame oil, freshly grated ginger, and minced garlic in a small bowl.

• 5

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

• 6

  Flip the salmon and pour the teriyaki glaze into the pan. Cook for another 3-4 minutes, spooning the sauce over the fish as it thickens into a sticky glaze.

• 7

  Place the warm quinoa on a plate, top with the glazed salmon, and serve the roasted asparagus on the side.