NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus spears and place them on the baking sheet, drizzling with olive oil and seasoning with sea salt and black pepper.

• 3

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

• 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

  Heat a non-stick skillet over medium-high heat and place the salmon fillet skin-side down, searing for 4 to 5 minutes until the skin is crispy.

• 6

  Flip the salmon fillet and pour the glaze into the skillet, allowing it to bubble and thicken for 2 to 3 minutes while continuously spooning the sauce over the fish.

• 7

  Remove the salmon from the pan once it is cooked through and the glaze has become thick and sticky.

• 8

  Plate the glazed salmon alongside the roasted asparagus and garnish with a sprinkle of sesame seeds for a final crunch.