NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1.5 cups asparagus

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Spread the asparagus in a single layer and roast for 12-15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  Season the salmon fillet with a tiny pinch of salt and sear in a hot non-stick skillet over medium-high heat for 4 minutes, skin-side down first.

• 6

  Flip the salmon carefully, then brush the top generously with the prepared teriyaki glaze.

• 7

  Cook for an additional 3-4 minutes, continuing to baste with the glaze until the fish is cooked through and the sauce has become thick and sticky.

• 8

  Plate the salmon alongside the roasted asparagus and drizzle any remaining pan glaze over the fish before serving.