NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Olive oil

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper, then spread them in a single layer on the prepared baking sheet.

• 3

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

• 4

  While the asparagus roasts, whisk together the coconut aminos, honey, toasted sesame oil, grated ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Season the salmon fillet with the remaining sea salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden-brown crust forms.

• 7

  Flip the salmon carefully and pour the teriyaki glaze into the pan, simmering for 2-3 minutes while spooning the sauce over the fish until it thickens and the salmon is cooked through.

• 8

  Serve the glazed salmon immediately alongside the roasted asparagus and finish with a sprinkle of sesame seeds.