NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Toasted sesame seeds

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 3

  Place the salmon fillet and the trimmed asparagus spears onto the prepared baking sheet.

• 4

  Drizzle the olive oil over the asparagus and season both the fish and the vegetables with sea salt and black pepper.

• 5

  Brush half of the prepared teriyaki glaze generously over the top of the salmon fillet.

• 6

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.

• 7

  Remove from the oven, brush the remaining glaze over the hot salmon, and garnish with toasted sesame seeds before serving.