NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Avocado oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Grated fresh ginger

1 clove Minced garlic

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 large baking sheet with parchment paper.

• 2

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

• 3

  Roast the asparagus for 10 to 12 minutes until tender but still vibrant green.

• 4

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

• 5

  Pat the salmon dry and season lightly with a pinch of salt; place it in a hot non-stick skillet over medium-high heat.

• 6

  Sear the salmon for 4 minutes on the first side, then flip and pour the glaze into the pan.

• 7

  Cook for another 3 to 4 minutes, continuously spooning the bubbling glaze over the fillet until it becomes thick and shiny.

• 8

  Plate the salmon alongside the roasted asparagus and sprinkle with sesame seeds before serving.