NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus spears

1 tbsp coconut aminos

0.5 tsp honey

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

• 6

  Flip the salmon and immediately pour the glaze into the pan, allowing it to bubble and reduce for 3 to 4 minutes while spooning the liquid over the fish.

• 7

  Once the glaze has thickened into a glossy coating and the salmon is cooked through, remove from heat.

• 8

  Plate the salmon over the roasted asparagus, drizzle with any remaining pan glaze, and garnish with sesame seeds before serving.