NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

1 tsp extra virgin olive oil

0.5 tsp sesame seeds

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 them on the baking sheet with the olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred.

• 4

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

• 5

  Season the salmon fillet lightly with a pinch of salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side up, searing for 4 minutes until golden.

• 7

  Flip the salmon and pour the teriyaki glaze into the pan, allowing it to bubble and reduce for 3 minutes while the salmon finishes cooking.

• 8

  Plate the salmon alongside the roasted asparagus, drizzling the thickened pan sauce over the fish and garnishing with sesame seeds.