NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

0.5 tsp fresh ginger

1 clove garlic

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 baking sheet with parchment paper.

• 2

  Toss the asparagus spears with the toasted sesame oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until they are tender and slightly charred at the tips.

• 4

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

• 5

  Heat a high-quality non-stick skillet over medium-high heat and sear the salmon fillet for 4-5 minutes until a golden crust forms.

• 6

  Flip the salmon, pour the glaze into the skillet, and cook for another 3-4 minutes while frequently spooning the sauce over the fish until it becomes thick and glossy.

• 7

  Arrange the salmon over the roasted asparagus on a plate and garnish with the sesame seeds before serving.