NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

1 large Egg

2 large Egg whites

1 tbsp Maple syrup

1 tsp Tamari

1 tsp Olive oil

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  In a small bowl, whisk together the maple syrup, tamari, and lemon juice to create the sweet glaze.

• 5

  Heat the ghee in a non-stick skillet over medium-high heat. Season the salmon fillet lightly with salt and pepper.

• 6

  Place the salmon in the skillet skin-side up and sear for 4 minutes. Flip the fillet and brush the top generously with the maple-tamari glaze.

• 7

  Continue cooking the salmon for another 3-4 minutes, basting with the remaining glaze until the fish is cooked through and the glaze is bubbly.

• 8

  While the salmon finishes, bring a small pot of water with a splash of vinegar to a gentle simmer. Crack the whole egg and the egg whites into a small ramekin.

• 9

  Gently swirl the water and slide the eggs into the center. Poach for 3 minutes until the whites are opaque but the yolk remains soft.

• 10

  Plate the roasted asparagus, place the glazed salmon on top, and finish with the poached eggs.