NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Olive oil

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed 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, ensuring they are in a single layer.

• 4

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

• 5

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

• 6

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

• 7

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