NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

10 spears Asparagus

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

1 tsp Avocado 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 baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet. Drizzle with avocado oil and season with half of the sea salt and black pepper. Toss to coat.

• 3

  Roast the asparagus for 10-12 minutes until tender-crisp and slightly charred.

• 4

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

• 5

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 6

  Heat the toasted sesame oil in a medium non-stick skillet over medium-high heat.

• 7

  Place the salmon in the skillet, skin-side up. Sear for 4 minutes until a golden crust forms, then carefully flip.

• 8

  Pour the glaze into the skillet. Let it simmer and bubble for 2-3 minutes, spooning the sauce over the salmon continuously until the glaze thickens and the salmon is cooked through.

• 9

  Plate the roasted asparagus and top with the glazed salmon. Drizzle any remaining sauce from the pan over the fish and garnish with sesame seeds.