NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Salmon fillet

1.5 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Toasted sesame oil

0.5 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with half of the sesame oil, sea salt, and black pepper.

• 3

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

• 4

  Heat the remaining sesame oil in a medium oven-safe skillet over medium-high heat.

• 5

  Season the salmon with a tiny pinch of salt and sear it skin-side up for 3 minutes until a golden crust forms.

• 6

  Flip the salmon carefully, pour the prepared glaze over the top of the fish, and transfer the skillet to the oven.

• 7

  Place the asparagus in the oven at the same time and roast everything for 8 to 10 minutes until the salmon is flaky and the asparagus is crisp-tender.

• 8

  Remove from the oven, drizzle any remaining pan glaze over the salmon, and garnish with white sesame seeds before serving.