NUTRITION

SERVINGS

INGREDIENTS

6.25 oz salmon fillet

1 cup asparagus spears

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

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

  In a small mixing bowl, whisk together the coconut aminos, honey, freshly grated ginger, and minced garlic until the glaze is well combined.

• 3

  Place the salmon fillet and the trimmed asparagus spears onto the prepared baking sheet in a single layer.

• 4

  Drizzle the olive oil over the asparagus and season both the salmon and the asparagus with sea salt and black pepper.

• 5

  Brush approximately half of the prepared teriyaki glaze generously over the top and sides of the salmon fillet.

• 6

  Roast in the center of the oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender and slightly charred.

• 7

  Remove from the oven, brush the remaining glaze over the salmon for a glossy finish, and sprinkle with sesame seeds before serving.