NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

0.5 tsp Raw honey

0.5 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked quinoa

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, grated fresh ginger, and minced garlic to create the clean teriyaki glaze.

• 3

  Trim the woody ends off the asparagus and place the spears on one side of the prepared baking sheet; drizzle with avocado oil and season with sea salt and black pepper.

• 4

  Place the salmon fillet on the other side of the baking sheet and brush half of the prepared teriyaki glaze generously over the top.

• 5

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

• 6

  Remove from the oven and immediately brush the remaining glaze over the warm salmon for a glossy finish.

• 7

  Serve the glazed salmon and roasted asparagus over a bed of warm, fluffy quinoa to soak up any extra sauce.