NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Sesame oil

0.5 tsp Extra virgin olive oil

1 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 large baking sheet with parchment paper for easy cleanup.

• 2

  Snap the woody ends off the asparagus and toss the spears with the extra virgin olive oil and half of the sea salt and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until the tips are slightly charred and tender.

• 4

  While the asparagus roasts, whisk together the coconut aminos, honey, sesame oil, grated fresh ginger, and minced garlic in a small bowl.

• 5

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 6

  Heat a high-quality non-stick skillet over medium-high heat and sear the salmon skin-side up for about 4 minutes until a golden crust forms.

• 7

  Carefully flip the salmon and pour the ginger-teriyaki glaze into the pan, allowing it to bubble and thicken for 2-3 minutes while basting the fish with a spoon.

• 8

  Transfer the roasted asparagus to a plate, top with the glazed salmon, and finish with a sprinkle of sesame seeds.