NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the coconut aminos, honey, toasted sesame oil, grated fresh ginger, and minced garlic until the glaze is well combined.

• 3

  Place the salmon fillet and the asparagus spears on the prepared baking sheet in a single layer.

• 4

  Drizzle the asparagus with olive oil and season both the salmon and asparagus with sea salt and black pepper.

• 5

  Brush the top of the salmon fillet generously with half of the prepared ginger-teriyaki glaze.

• 6

  Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender and slightly charred.

• 7

  Remove from the oven, brush the salmon with the remaining glaze, and sprinkle with sesame seeds before serving hot.