NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tsp olive oil

1 tbsp tamari

1 tsp maple syrup

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 small baking sheet with parchment paper.

• 2

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

• 3

  In a small bowl, whisk together the tamari, maple syrup, freshly grated ginger, and minced garlic to create the clean teriyaki glaze.

• 4

  Heat a high-quality non-stick or cast-iron skillet over medium-high heat and place the salmon fillet skin-side down, searing for 4-5 minutes until the skin is crispy.

• 5

  Carefully flip the salmon and brush the top generously with half of the prepared teriyaki glaze.

• 6

  Place the salmon on the baking sheet next to the asparagus and roast in the oven for 8-10 minutes until the salmon is flaky and the asparagus is tender.

• 7

  Remove from the oven, brush with the remaining glaze, and sprinkle with sesame seeds before serving hot.