NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Toasted sesame oil

1 tsp Extra virgin olive oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Trim the woody ends from the asparagus and place the spears on the baking sheet, tossing them with the olive oil and half of the sea salt and black pepper.

• 4

  Pat the salmon fillet dry with a paper towel and season with the remaining sea salt and black pepper before placing it on the baking sheet next to the asparagus.

• 5

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

• 6

  Place the baking sheet in the oven and roast for 10 to 12 minutes, or until the salmon is flaky and the asparagus is perfectly crisp-tender.

• 7

  Remove from the oven, drizzle the remaining glaze over the salmon, and garnish the entire dish with sesame seeds before serving.