NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus spears

1 tsp olive oil

1 tbsp tamari

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

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, half the sea salt, and half the black pepper.

• 3

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

• 4

  In a small bowl, whisk together the tamari, honey, toasted sesame oil, grated ginger, and minced garlic to create the glaze.

• 5

  Season the salmon fillet with the remaining salt and pepper, then place it in a hot non-stick skillet over medium-high heat.

• 6

  Sear the salmon for 4 minutes on one side, flip, and pour the glaze into the pan, allowing it to bubble and coat the fish for another 3 minutes.

• 7

  Plate the salmon alongside the roasted asparagus and drizzle any remaining pan glaze over the top, finishing with a sprinkle of sesame seeds.