NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame 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 and line a 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 sesame oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until they are tender but still have a slight snap.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, minced ginger, and minced garlic in a small bowl.

• 5

  Season the salmon fillet with a tiny pinch of salt and sear in a hot non-stick skillet over medium-high heat for 4 minutes on the first side.

• 6

  Flip the salmon and pour the ginger-teriyaki glaze into the pan, allowing it to bubble and thicken for another 3 to 4 minutes.

• 7

  Continuously spoon the thickening glaze over the salmon until it creates a sticky, golden coating.

• 8

  Serve the glazed salmon immediately alongside the roasted asparagus and garnish with a sprinkle of sesame seeds.