NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Fresh ginger

1 tbsp Tamari

0.5 whole Lime

1 tsp Honey

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

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

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, whisk together the grated ginger, tamari, lime juice, honey, and minced garlic in a small bowl.

• 5

  Heat the remaining olive oil in a large non-stick skillet over medium-high heat.

• 6

  Season the salmon with a pinch of salt and sear skin-side down for 4 to 5 minutes until the skin is crispy.

• 7

  Flip the salmon and pour the ginger-lime mixture into the pan, allowing it to bubble and reduce for 2 to 3 minutes.

• 8

  Spoon the thickened glaze over the salmon fillets and serve immediately alongside the roasted asparagus.