NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cups asparagus spears

1 tbsp coconut aminos

1 tsp raw honey

0.5 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Roast the asparagus for 10-12 minutes until they are bright green and tender-crisp.

• 4

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

• 5

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

• 6

  Flip the salmon and pour the teriyaki glaze into the pan, allowing it to bubble and reduce for 2-3 minutes while the salmon finishes cooking.

• 7

  Spoon the thickened glaze over the salmon to coat it thoroughly.

• 8

  Plate the salmon alongside the roasted asparagus, drizzling any remaining glaze from the pan over the fish.

• 9

  Garnish with sesame seeds and serve immediately.