NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus spears

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp maple syrup

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (204°C).

• 2

  Trim the woody ends of the asparagus and place them on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with avocado oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 10 to 12 minutes until tender and slightly charred.

• 5

  In a small mixing bowl, whisk together the coconut aminos, maple syrup, grated fresh ginger, and minced garlic.

• 6

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

• 7

  Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes on each side.

• 8

  During the last 2 minutes of cooking, pour the teriyaki glaze into the skillet and spoon it over the salmon until the sauce becomes thick and glossy.

• 9

  Plate the salmon over the roasted asparagus and garnish with sesame seeds before serving.