NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Honey

0.5 tsp Grated fresh ginger

1 clove Minced garlic

1 tsp Avocado oil

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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 toss the spears on the baking sheet with 0.5 tsp of avocado oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until they are tender and slightly browned at the tips.

• 4

  While the asparagus roasts, whisk together the tamari, honey, grated ginger, and minced garlic in a small bowl to create the glaze.

• 5

  Heat the remaining 0.5 tsp of avocado oil in a medium non-stick skillet over medium-high heat.

• 6

  Place the salmon fillet in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

• 7

  Flip the salmon and pour the tamari glaze into the pan, allowing it to bubble and thicken for 2 to 3 minutes while spooning it over the fish.

• 8

  Remove from heat once the salmon is cooked through and the glaze is sticky.

• 9

  Plate the salmon alongside the roasted asparagus, drizzling any remaining glaze from the pan over the fish.

• 10

  Garnish with sesame seeds and serve immediately while hot.