NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

1 tsp olive oil

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, half of the sea salt, and half of the black pepper on the prepared baking sheet.

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender and slightly browned at the tips.

• 4

  While the asparagus roasts, whisk together the coconut aminos, honey, grated fresh ginger, minced garlic, and sesame oil in a small bowl to create the glaze.

• 5

  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 skin-side up for 4 minutes until a golden crust forms.

• 7

  Flip the salmon and pour the glaze into the pan, allowing it to bubble and thicken for 3 to 4 minutes while spooning the sauce over the fish.

• 8

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

• 9

  Serve the salmon alongside the roasted asparagus and garnish with a sprinkle of sesame seeds.