NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus spears

1 tsp Avocado oil

2 tbsp Coconut aminos

1 tsp Honey

1 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with avocado oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the asparagus in the oven for 10 to 12 minutes until they are bright green and tender with a slight snap.

• 4

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

• 5

  Season the salmon fillet with the remaining salt and pepper, then place it skin-side down in a non-stick skillet over medium-high heat.

• 6

  Sear the salmon for 4 to 5 minutes, then flip and pour the teriyaki glaze into the pan, allowing it to bubble and thicken for another 3 minutes while spooning the sauce over the fish.

• 7

  Plate the glazed salmon over the roasted asparagus, drizzling any remaining pan sauce over the top and finishing with a sprinkle of sesame seeds.