NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss asparagus with toasted sesame oil, sea salt, and black pepper, then spread in a single layer on the baking sheet.

• 3

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

• 4

  Pat the salmon dry and season lightly with sea salt and black pepper.

• 5

  Heat avocado oil in a cast-iron skillet over medium-high heat.

• 6

  Place salmon skin-side up in the skillet and sear for 3 minutes until a golden crust forms.

• 7

  Flip the salmon, pour the teriyaki glaze over the top, and transfer the skillet to the oven along with the asparagus tray.

• 8

  Roast for 8-10 minutes until the salmon is flaky and the asparagus is tender.

• 9

  Spoon any remaining glaze from the pan over the salmon before serving.