NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 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 (200°C) and line a small baking sheet with parchment paper.

• 2

  Snap the woody ends off the asparagus and toss the spears with half of the avocado oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  Pat the salmon fillet completely dry with a paper towel and season the flesh side with the remaining salt and pepper.

• 6

  Heat the remaining avocado oil in a medium non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan, flesh-side down, and sear for 4 minutes until a golden crust forms.

• 8

  Flip the salmon and pour the teriyaki glaze into the pan, simmering for 2-3 minutes until the sauce reduces to a thick, glossy consistency.

• 9

  Plate the roasted asparagus, top with the glazed salmon, and sprinkle with sesame seeds before serving.