NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cup Asparagus spears

0.5 tbsp Olive oil

0.5 tsp Sea salt

0.5 tsp Black pepper

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Toss asparagus with olive oil and half of the sea salt and black pepper, then spread in a single layer on the baking sheet.

• 3

  Roast asparagus for 12-15 minutes until tender and slightly charred.

• 4

  While roasting, whisk together coconut aminos, honey, sesame oil, grated ginger, and minced garlic in a small bowl.

• 5

  Season salmon with the remaining sea salt and black pepper and sear in a non-stick pan over medium-high heat for 4 minutes on the first side.

• 6

  Flip the salmon, pour the teriyaki mixture into the pan, and cook for another 3-4 minutes while spooning the glaze over the fish.

• 7

  Remove from heat once the glaze has thickened to a sticky consistency and the salmon is cooked through.

• 8

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