NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Raw honey

0.5 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

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.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tsp of avocado oil and a pinch of sea salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

• 4

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

• 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 non-stick skillet over medium-high heat with the remaining 0.5 tsp of avocado oil.

• 7

  Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then carefully flip.

• 8

  Pour the glaze mixture into the skillet and cook for an additional 2-3 minutes, frequently spooning the bubbling sauce over the salmon until it thickens into a sticky coating.

• 9

  Remove from heat and serve the glazed salmon immediately alongside the roasted asparagus.