NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1.5 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Sesame oil

0.5 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the asparagus spears on the sheet, drizzle with olive oil, sprinkle with a pinch of sea salt and black pepper, and toss to coat evenly.

• 3

  Roast the asparagus for 10-12 minutes until the tips are slightly charred and the stalks are crisp-tender.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, sesame oil, garlic powder, and ground ginger in a small bowl to create the glaze.

• 5

  Season the salmon fillet lightly with the remaining sea salt and sear in a medium non-stick skillet over medium-high heat for 4-5 minutes on the first side.

• 6

  Flip the salmon and immediately pour the teriyaki glaze into the pan, allowing it to bubble and reduce for 3-4 minutes while spooning it over the fish until glossy.

• 7

  Serve the salmon immediately, drizzled with any remaining pan glaze, alongside the roasted asparagus.