NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus

2 tbsp Coconut aminos

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 and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  Roast the asparagus for 10 to 12 minutes until they are tender but still retain a bright green snap.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, finely minced ginger, and minced garlic in a small bowl to create the glaze.

• 5

  Heat a medium non-stick skillet over medium-high heat with the remaining sesame oil.

• 6

  Pat the salmon dry and season lightly with salt, then place it in the hot skillet skin-side up for 4 minutes until a golden-brown crust develops.

• 7

  Flip the salmon and pour the prepared glaze into the pan, allowing it to bubble and reduce for 2 to 3 minutes while constantly spooning the liquid over the fish.

• 8

  Remove from heat once the salmon is cooked through and the glaze has thickened into a glossy coating.

• 9

  Plate the salmon over the roasted asparagus and finish with a sprinkle of sesame seeds for texture.