NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cups Asparagus spears

0.5 tbsp Extra virgin olive oil

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

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 the spears with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, whisk together the coconut aminos, honey, minced fresh ginger, and minced garlic in a small bowl.

• 5

  Season the salmon fillet with the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and place the salmon in the pan, skin-side up.

• 7

  Sear the salmon for 4 minutes, then carefully flip the fillet and pour the teriyaki glaze mixture into the skillet.

• 8

  Continue cooking for 2-3 minutes, spooning the glaze over the fish as it bubbles and thickens into a glossy coating.

• 9

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