NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger, grated

1 clove garlic, minced

1 tsp extra virgin olive oil

0.25 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

1 tsp green onion, sliced

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 the olive 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

  While the asparagus roasts, whisk together the tamari, honey, grated ginger, minced garlic, and toasted sesame oil in a small bowl to create the teriyaki glaze.

• 5

  Season the salmon fillet with the remaining salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side.

• 6

  In the final 2 minutes of cooking, pour the glaze into the skillet. Use a spoon to continuously baste the salmon with the sauce as it bubbles and thickens into a sticky coating.

• 7

  Remove from heat and serve the glazed salmon alongside the roasted asparagus. Garnish with sesame seeds and sliced green onions.