NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Olive oil

1 tbsp Tamari

0.5 tbsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Snap off the woody ends of the asparagus and toss the spears with olive oil, half the sea salt, and half the black pepper directly on the baking sheet.

• 3

  Roast the asparagus in the oven for 10-12 minutes until they are tender and slightly charred at the tips.

• 4

  While the vegetables roast, whisk together the tamari, honey, minced fresh ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

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

• 6

  Heat a medium non-stick skillet over medium-high heat and place the salmon skin-side down (if applicable), searing for 4-5 minutes.

• 7

  Flip the salmon carefully, then pour the teriyaki glaze into the pan, allowing it to bubble and thicken for 3-4 minutes while you spoon it over the fish.

• 8

  Arrange the roasted asparagus on a plate, top with the glazed salmon, and garnish with sesame seeds before serving.