NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tbsp coconut aminos

1 tsp honey

0.5 tsp sesame oil

1 tsp olive oil

1 clove garlic

0.5 tsp fresh ginger

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

• 3

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

• 4

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

• 5

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

• 6

  Flip the salmon and pour the glaze into the pan, simmering for 2-3 minutes until the sauce thickens to a syrup and the salmon is cooked through.

• 7

  Plate the salmon over the bed of roasted asparagus and drizzle with the remaining glaze from the pan.