NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus spears

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 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 of the asparagus and toss the spears with 0.5 tsp of the sesame oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender yet crisp.

• 4

  While the asparagus roasts, whisk together the tamari, honey, grated fresh ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

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

• 6

  Heat a non-stick skillet over medium-high heat with the remaining 0.5 tsp of sesame oil and sear the salmon skin-side down for 4 minutes.

• 7

  Flip the salmon fillet, pour the glaze into the pan, and cook for another 3-4 minutes while spooning the bubbling glaze over the fish until it becomes thick and golden.

• 8

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