NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp white miso paste

1 tsp honey

1 tsp tamari

1 tsp fresh ginger

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the white miso paste, honey, tamari, and freshly grated ginger until the glaze is smooth and well combined.

• 3

  Trim the woody ends off the asparagus and place the spears on one side of the prepared baking sheet.

• 4

  Drizzle the asparagus with extra virgin olive oil and season with sea salt and black pepper, tossing to coat evenly.

• 5

  Place the salmon fillet on the other side of the baking sheet and generously brush the top and sides with the miso glaze.

• 6

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender and slightly charred.

• 7

  Transfer the salmon and asparagus to a plate and sprinkle with sesame seeds before serving.