NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

0.5 tsp fresh ginger

1 clove garlic

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 small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the toasted sesame oil and a pinch of sea salt.

• 3

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

• 4

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

• 5

  Season the salmon fillet on both sides with the remaining sea salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat with the remaining sesame oil.

• 7

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

• 8

  Flip the salmon and pour the ginger-teriyaki glaze into the pan.

• 9

  Simmer the glaze for 2-3 minutes, spooning it continuously over the salmon until the sauce thickens and the fish is cooked through.

• 10

  Plate the roasted asparagus, top with the glazed salmon, and garnish with sesame seeds.