NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

2 tbsp coconut aminos

1 tsp honey

1 tsp olive oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 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

  Spread the asparagus in a single layer and roast for 10-12 minutes until tender-crisp and slightly charred.

• 4

  While the vegetables roast, 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 with a tiny pinch of salt and sear in a non-stick skillet over medium-high heat for 4-5 minutes on the first side.

• 6

  Flip the salmon and pour the teriyaki glaze into the pan, allowing it to bubble and thicken for another 3-4 minutes while spooning it over the fish.

• 7

  Remove from heat once the salmon is cooked through and the glaze is thick and glossy.

• 8

  Plate the salmon alongside the roasted asparagus and garnish with sesame seeds before serving.