NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus and toss the spears directly on the baking sheet with avocado oil, sea salt, and black pepper.

• 3

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

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, toasted sesame oil, grated ginger, and minced garlic in a small bowl.

• 5

  Heat a non-stick skillet over medium-high heat and sear the salmon fillet for 4 to 5 minutes on the first side until a golden crust forms.

• 6

  Flip the salmon and pour the glaze mixture into the pan, simmering for 2 to 3 minutes while spooning the sauce over the fish until it becomes thick and glossy.

• 7

  Plate the salmon alongside the roasted asparagus and garnish with sesame seeds before serving.