NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.5 cup Cauliflower rice

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 large baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the tamari, honey, sesame oil, garlic powder, and ground ginger until the glaze is smooth and well combined.

• 3

  Place the salmon fillet and the asparagus spears on the prepared baking sheet in a single layer.

• 4

  Season the asparagus with the sea salt and black pepper, then brush half of the prepared teriyaki glaze over the top of the salmon fillet.

• 5

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is crisp-tender.

• 6

  While the salmon roasts, heat a small non-stick skillet over medium heat and sauté the cauliflower rice for 3 to 5 minutes until just softened and hot.

• 7

  Remove the tray from the oven, drizzle the remaining glaze over the salmon, and garnish with sesame seeds before serving alongside the cauliflower rice.