NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1.5 cups Asparagus

1 tbsp Coconut aminos

0.5 tbsp Honey

1 tsp Toasted sesame oil

1 tsp Grated fresh ginger

1 clove Garlic

1 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°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the coconut aminos, honey, toasted sesame oil, grated ginger, and minced garlic until the glaze is well combined.

• 3

  Place the asparagus spears on one side of the prepared baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper, tossing to coat evenly.

• 4

  Lay the salmon fillet on the other side of the sheet and brush the top generously with half of the prepared ginger-teriyaki glaze.

• 5

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

• 6

  Remove from the oven, brush the remaining glaze over the warm salmon, and sprinkle with sesame seeds before serving immediately.