NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cups Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

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

• 3

  Roast the asparagus for 10-12 minutes until tender but still bright green.

• 4

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

• 5

  Season the salmon fillet with the remaining sea salt and black pepper.

• 6

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

• 7

  Place the salmon in the pan, skin-side up, and sear for 4 minutes until a golden crust forms, then carefully flip the fillet.

• 8

  Pour the teriyaki glaze into the skillet and cook for another 2-3 minutes, continuously spooning the sauce over the salmon as it reduces and thickens.

• 9

  Remove from heat once the salmon is cooked through and the glaze is syrupy.

• 10

  Plate the salmon over the roasted asparagus and garnish with sesame seeds and sliced green onions.