NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Honey

0.5 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 (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

  Roast the asparagus for 10-12 minutes until they are tender and the tips are slightly charred.

• 4

  While the vegetables roast, whisk together the tamari, honey, grated fresh ginger, and minced garlic in a small bowl.

• 5

  Heat a non-stick skillet over medium-high heat and place the salmon fillet skin-side down, searing for 4-5 minutes until the skin is crispy.

• 6

  Flip the salmon carefully, pour the tamari glaze into the pan, and cook for another 3 minutes while continuously spooning the bubbling sauce over the fish.

• 7

  Remove from heat once the sauce has thickened into a golden glaze and the salmon is cooked through.

• 8

  Transfer the salmon and roasted asparagus to a plate, drizzling any remaining pan sauce over the top and finishing with toasted sesame seeds.