NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Coconut aminos

0.5 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).

• 2

  On a parchment-lined baking sheet, toss the asparagus spears with half of the olive oil and half of the sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Season the salmon fillet with the remaining salt and pepper, then place it in the skillet skin-side down.

• 7

  Sear the salmon for 4-5 minutes until the skin is crispy, then flip the fillet.

• 8

  Pour the teriyaki glaze into the skillet and cook for another 2-3 minutes, spooning the sauce over the salmon as it reduces to a thick, golden coating.

• 9

  Serve the glazed salmon immediately alongside the roasted asparagus and garnish with sesame seeds.