NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus

1 tbsp Coconut aminos

0.5 tsp Honey

1 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender but still vibrant green.

• 4

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

• 5

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

• 6

  Sear the salmon for 4-5 minutes per side until golden; during the last 2 minutes, pour the glaze into the pan and spoon it over the fish until thickened.

• 7

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