NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cups asparagus spears

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

1 tbsp green onions

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 in the oven for 10 to 12 minutes until tender but still vibrant green.

• 4

  While the asparagus roasts, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl to create the glaze.

• 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 and pour the glaze into the pan, allowing it to bubble and thicken for 2-3 minutes while the salmon finishes cooking.

• 7

  Remove from heat once the glaze has reduced to a sticky consistency that coats the fish.

• 8

  Plate the salmon alongside the roasted asparagus, drizzling any remaining pan glaze over the fish.

• 9

  Garnish with sesame seeds and thinly sliced green onions before serving.