NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Organic asparagus spears

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Fine sea salt

0.25 tsp Cracked black pepper

1 tsp Toasted sesame seeds

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 place the spears on one side of the baking sheet, tossing them with the extra virgin olive oil, sea salt, and black pepper.

• 3

  In a small bowl, whisk together the coconut aminos, raw honey, grated fresh ginger, and minced garlic until the honey is fully incorporated.

• 4

  Pat the salmon fillet dry with a paper towel, season lightly with a pinch of salt, and place it on the other side of the baking sheet.

• 5

  Brush half of the prepared teriyaki glaze generously over the salmon fillet.

• 6

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

• 7

  Remove from the oven, drizzle the remaining glaze over the salmon, and garnish with toasted sesame seeds before serving.