NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

2 tbsp coconut aminos

1 tsp honey

1 clove garlic

0.5 tsp fresh ginger

1 tsp avocado oil

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 small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with avocado oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

• 4

  While the vegetables roast, whisk the coconut aminos, honey, minced garlic, and grated ginger in a small bowl to create the glaze.

• 5

  Season the salmon fillet with a pinch of salt and sear in a non-stick skillet over medium-high heat for 4 minutes on the skin side.

• 6

  Flip the salmon and pour the glaze into the pan, simmering for another 3 to 4 minutes while spooning the sauce over the fish until it becomes thick and glossy.

• 7

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

• 8

  Garnish with sesame seeds and serve immediately.