NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Trim the tough, woody ends off the asparagus and place the spears on the prepared baking sheet, tossing with a tiny splash of water and a pinch of salt.

• 3

  In a small glass bowl, whisk together the coconut aminos, honey, grated fresh ginger, minced garlic, and toasted sesame oil until the glaze is well combined.

• 4

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

• 5

  Heat a well-seasoned cast iron or non-stick skillet over medium-high heat and sear the salmon skin-side up for 3 minutes until a golden-brown crust develops.

• 6

  Carefully flip the salmon and move it to the baking sheet next to the asparagus, then brush the top of the fillet generously with half of the teriyaki glaze.

• 7

  Roast in the oven for 8 to 10 minutes until the salmon is opaque and flakes easily with a fork and the asparagus is tender.

• 8

  Remove from the oven and immediately brush the remaining glaze over the salmon to create a glossy finish.

• 9

  Garnish the entire dish with toasted sesame seeds and serve while hot and fragrant.