NUTRITION

SERVINGS

INGREDIENTS

7.5 oz salmon fillet

1 cup asparagus

1 tsp olive oil

1 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

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

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, minced garlic, and grated fresh ginger in a small bowl to create the glaze.

• 5

  Season the salmon fillet lightly with a pinch of salt and sear in a non-stick skillet over medium-high heat for 4-5 minutes per side until the internal temperature reaches 145°F.

• 6

  During the final 2 minutes of cooking the salmon, pour the glaze into the skillet and spoon it over the fish continuously until it reduces into a thick, sticky coating.

• 7

  Transfer the glazed salmon to a plate alongside the roasted asparagus and garnish with a sprinkle of sesame seeds before serving.