NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the tamari, honey, sesame oil, minced ginger, and minced garlic to create the teriyaki glaze.

• 3

  Place the asparagus spears on the baking sheet, drizzle with avocado oil, and sprinkle with half of the sea salt and black pepper.

• 4

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

• 5

  While the asparagus roasts, season the salmon fillet with the remaining sea salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes on each side until cooked through.

• 7

  During the final 2 minutes of cooking, pour the glaze into the pan and spoon it over the salmon repeatedly until it becomes sticky and caramelized.

• 8

  Plate the glazed salmon immediately alongside the roasted asparagus and enjoy.