NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus

2 tbsp coconut aminos

1 tsp toasted sesame oil

0.5 tsp raw honey

0.5 tsp grated ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

0.5 tbsp avocado oil

PREPARATION

• 1

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

• 2

  Toss the trimmed asparagus spears with 0.25 tablespoons of avocado oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

• 4

  In a small glass bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, grated ginger, and minced garlic.

• 5

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

• 6

  Heat the remaining 0.25 tablespoons of avocado oil in a medium non-stick skillet over medium-high heat.

• 7

  Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden-brown crust forms.

• 8

  Flip the salmon fillet and pour the prepared teriyaki glaze into the skillet, allowing it to bubble and simmer.

• 9

  Cook for another 2-3 minutes, continuously spooning the thickening glaze over the salmon until the fish is cooked through and the sauce is syrupy.

• 10

  Plate the roasted asparagus and top with the glazed salmon, drizzling any extra sauce from the pan over the top.

• 11

  Garnish the dish with sesame seeds and serve immediately while hot.