NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1.5 cup asparagus spears

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

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 baking sheet with parchment paper.

• 2

  Toss the asparagus spears with avocado 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 crisp-tender and slightly charred.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl to create the glaze.

• 5

  Season the salmon fillet with the remaining sea salt and black pepper, then sear in a non-stick pan over medium-high heat for 4 to 5 minutes.

• 6

  Flip the salmon, pour the glaze into the pan, and cook for another 3 minutes while spooning the sauce over the fish until it becomes thick and sticky.

• 7

  Plate the glazed salmon over the roasted asparagus and garnish with a sprinkle of sesame seeds before serving.