NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Honey

0.5 tsp Sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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 olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until they are tender but still have a slight snap.

• 4

  While the vegetables roast, whisk together the tamari, honey, sesame oil, grated fresh ginger, and minced garlic in a small bowl to create the glaze.

• 5

  Pat the salmon fillet dry with a paper towel and season the flesh side with a tiny pinch of sea salt.

• 6

  Heat a medium non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy and golden.

• 7

  Carefully flip the salmon over and pour the teriyaki glaze into the pan, allowing it to bubble and thicken for 2-3 minutes.

• 8

  Continuously spoon the thickening glaze over the salmon as it finishes cooking to ensure a glossy coating.

• 9

  Plate the salmon immediately with the roasted asparagus and drizzle any remaining pan glaze over the top.