NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

0.5 tsp Fresh ginger

1 clove Garlic

0.5 tsp Honey

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Toasted sesame seeds

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet, tossing them with the olive oil and half of the sea salt and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until they are tender but still have a slight snap.

• 4

  In a small bowl, whisk together the coconut aminos, honey, freshly grated ginger, and minced garlic 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 and sear the salmon skin-side up for 4 minutes until a golden crust forms.

• 7

  Flip the salmon and pour the teriyaki glaze into the pan, allowing it to bubble and thicken for 3 to 4 minutes while spooning it over the fish.

• 8

  Plate the roasted asparagus and top with the glazed salmon, drizzling any remaining sauce from the pan over the top.

• 9

  Garnish with toasted sesame seeds before serving hot.