NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp coconut aminos

0.5 tsp raw honey

0.5 tsp fresh ginger

1 clove garlic

0.5 tsp sesame oil

1 tsp extra virgin olive oil

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 1 tsp olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 3

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

• 4

  While the asparagus roasts, mince the garlic and grate the fresh ginger.

• 5

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

• 6

  Season the salmon fillet with the remaining salt and pepper.

• 7

  Heat the sesame oil in a medium non-stick skillet over medium-high heat.

• 8

  Place the salmon in the pan, flesh-side down, and sear for 3-4 minutes until a golden crust forms.

• 9

  Flip the salmon and pour the glaze mixture into the pan. Cook for another 3 minutes, frequently spooning the bubbling glaze over the fish until it thickens and the salmon is cooked through.

• 10

  Plate the salmon alongside the roasted asparagus and drizzle any remaining glaze from the pan over the fish.