NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Preheat oven to 400°F.

• 2

  Whisk coconut aminos, honey, toasted sesame oil, grated ginger, and minced garlic in a small bowl to create the glaze.

• 3

  Toss asparagus with 0.5 teaspoon of avocado oil, a pinch of sea salt, and a pinch of black pepper on a baking sheet.

• 4

  Roast the asparagus for 10-12 minutes until they are crisp-tender.

• 5

  Season the salmon fillet with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 teaspoon of avocado oil in a cast-iron skillet over medium-high heat.

• 7

  Sear the salmon skin-side up for 4 minutes until a golden crust forms.

• 8

  Flip the salmon, pour the glaze over the top, and cook for 3 minutes until the sauce is bubbly and thickened.

• 9

  Plate the glazed salmon immediately alongside the roasted asparagus.