NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with olive oil and season with sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 10 to 12 minutes until they are tender and slightly charred.

• 5

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

• 6

  Season the salmon fillet with a pinch of salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes on the first side.

• 7

  Flip the salmon and pour the teriyaki glaze into the pan. Continue cooking for another 3 to 4 minutes, frequently spooning the bubbling glaze over the fish until it thickens and coats the salmon.

• 8

  Plate the roasted asparagus and top with the glazed salmon. Garnish with toasted sesame seeds before serving.