NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cup asparagus spears

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp white sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with half of the sesame oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until tender but still holding a slight crunch.

• 4

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

• 5

  Season the salmon fillet with the remaining salt and pepper, then heat a non-stick skillet over medium-high heat with the remaining sesame oil.

• 6

  Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3 minutes.

• 7

  Pour the teriyaki glaze into the pan during the last minute of cooking, spooning it over the salmon until it reduces into a thick, glossy coating.

• 8

  Plate the salmon over the roasted asparagus, drizzling any remaining glaze from the pan over the top and garnishing with sesame seeds.