NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1.5 cup asparagus spears

2 tbsp coconut aminos

1 tsp honey

0.5 tbsp extra virgin olive oil

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the asparagus with 0.25 tbsp of olive oil, sea salt, and black pepper, then spread in a single layer on the baking sheet.

• 3

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic to create the clean teriyaki glaze.

• 4

  Heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 5

  Sear the salmon skin-side up for 3-4 minutes until a golden crust forms, then flip the fillet carefully.

• 6

  Pour the glaze into the skillet, coating the salmon, and cook for another 2-3 minutes until the sauce thickens and the salmon is cooked through.

• 7

  While the salmon finishes, roast the asparagus in the oven for 8-10 minutes until tender and slightly charred.

• 8

  Plate the salmon alongside the asparagus, drizzle with any remaining pan glaze, and garnish with sesame seeds.