NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Maple syrup

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus spears and toss them with avocado oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Spread the asparagus in a single layer and roast for 10 to 12 minutes until they are tender and slightly charred.

• 4

  While the vegetables roast, whisk together the tamari, maple syrup, minced garlic, and grated ginger in a small bowl to create the glaze.

• 5

  Place a non-stick skillet over medium-high heat and sear the salmon fillet skin-side down for 4 to 5 minutes until the skin is crispy.

• 6

  Flip the salmon and pour the glaze into the pan, allowing it to bubble and thicken for 2 minutes while you spoon it over the fish.

• 7

  Plate the salmon over the roasted asparagus spears, drizzling any remaining sticky glaze from the pan on top and garnishing with sesame seeds.