NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 3

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

• 4

  Move the seasoned asparagus to the sides of the pan and place the salmon fillet in the center, skin-side down.

• 5

  Brush half of the prepared teriyaki glaze over the salmon fillet, ensuring the top and sides are well-coated.

• 6

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

• 7

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