NUTRITION

SERVINGS

INGREDIENTS

7.2 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Extra virgin olive oil

0.5 tsp Grated fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Toasted sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until tender yet still slightly crisp.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, grated ginger, and minced garlic in a small bowl.

• 5

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

• 6

  Flip the salmon and pour the glaze mixture into the pan, simmering for another 3 to 4 minutes as the sauce thickens and coats the fish.

• 7

  Plate the salmon alongside the roasted asparagus, drizzling any remaining sticky glaze over the top and garnishing with sesame seeds.