NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp extra virgin olive oil

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.

• 2

  In a small mixing bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic until the honey is fully dissolved.

• 3

  Place the asparagus spears on one side of the baking sheet and drizzle with olive oil, half of the sea salt, and half of the black pepper, tossing to coat evenly.

• 4

  Place the salmon fillet on the other side of the baking sheet and season with the remaining sea salt and black pepper.

• 5

  Generously brush the top of the salmon with about two-thirds of the teriyaki glaze, reserving the rest for later.

• 6

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

• 7

  Remove from the oven, drizzle the remaining glaze over the salmon, and sprinkle with sesame seeds before serving.