NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp toasted sesame oil

1 tsp tamari

1 tsp 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

  In a small glass bowl, whisk together the tamari, 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 half of the toasted sesame oil, sea salt, and black pepper.

• 4

  Spread the asparagus in a single layer on the prepared baking sheet and roast for 10 to 12 minutes until tender and slightly charred.

• 5

  While the vegetables roast, heat the remaining sesame oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon fillet in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.

• 7

  Carefully flip the salmon and pour the prepared glaze over the top, cooking for another 2 to 3 minutes until the sauce is bubbly and the fish is cooked through.

• 8

  Plate the glazed salmon alongside the roasted asparagus and garnish with a sprinkle of toasted sesame seeds.