NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and toss the spears on the baking sheet with avocado oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until they are bright green and just starting to brown at the tips.

• 4

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

• 5

  Season the salmon fillet lightly with salt and sear in a hot non-stick skillet over medium-high heat for 4 minutes on the first side.

• 6

  Flip the salmon, then pour the glaze into the pan, allowing it to bubble and thicken as you spoon it over the fish for another 3 to 4 minutes.

• 7

  Plate the roasted asparagus and top with the glazed salmon, finishing with a sprinkle of toasted sesame seeds.