NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame oil

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Roast the asparagus for 10 to 12 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl to create the glaze.

• 5

  Pat the salmon fillet dry and season with the remaining sea salt and black pepper.

• 6

  Heat the sesame oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.

• 7

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

• 8

  Remove the salmon from the heat once cooked through and serve immediately next to the roasted asparagus, garnished with sesame seeds.