NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus spears

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Snap off the woody ends of the asparagus spears and place them on one side of the baking sheet.

• 3

  In a small glass jar or bowl, whisk together the coconut aminos, honey, toasted sesame oil, minced garlic, and grated fresh ginger.

• 4

  Pat the salmon fillet dry with a paper towel and place it on the other side of the baking sheet.

• 5

  Season both the salmon and the asparagus with sea salt and black pepper.

• 6

  Spoon half of the prepared glaze over the salmon fillet, spreading it evenly, and drizzle a tiny bit over the asparagus, tossing to coat.

• 7

  Roast in the center of the oven for 12 to 15 minutes, depending on the thickness of the fillet, until the salmon is opaque and flakes easily.

• 8

  Remove from the oven, drizzle the remaining glaze over the warm salmon for a glossy finish, and sprinkle with sesame seeds.