NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Toasted sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with 0.5 tsp of the olive oil and half of the salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender but still bright green.

• 4

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

• 5

  Season the salmon fillet with the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

• 7

  Flip the salmon and pour the teriyaki mixture into the pan, simmering for 2-3 minutes until the sauce thickens into a sticky glaze.

• 8

  Plate the salmon next to the roasted asparagus, drizzling any remaining glaze over the fish and finishing with a sprinkle of toasted sesame seeds.