NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus spears

1.5 tbsp Coconut aminos

0.5 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and toss them on the baking sheet with the olive oil and half of the sea salt and black pepper.

• 3

  Spread the asparagus in a single layer and roast for 10 to 12 minutes until they are crisp-tender and slightly charred.

• 4

  In a small glass bowl, whisk together the coconut aminos, honey, grated fresh ginger, minced garlic, and toasted sesame oil to create the glaze.

• 5

  Season the salmon fillet with the remaining sea salt and black pepper on both sides.

• 6

  Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down, searing for about 4 minutes until the skin is golden.

• 7

  Flip the salmon carefully and pour the teriyaki glaze into the pan, letting it bubble and thicken for 2 to 3 minutes while spooning it over the fish.

• 8

  Transfer the roasted asparagus to a plate, top with the glazed salmon, and sprinkle with sesame seeds before serving hot.