NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp extra virgin olive oil

0.5 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Roast the asparagus for 12 to 15 minutes until tender but still vibrant green.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, finely minced ginger, and minced garlic in a small bowl to create the glaze.

• 5

  Heat a non-stick skillet over medium-high heat and sear the salmon fillet for about 4 to 5 minutes on the first side until a golden crust forms.

• 6

  Flip the salmon and pour the glaze into the pan, allowing it to bubble and reduce for another 3 to 4 minutes.

• 7

  Continuously spoon the thickening glaze over the salmon as it finishes cooking to ensure a glossy coating.

• 8

  Plate the salmon alongside the roasted asparagus, drizzle with any remaining pan glaze, and garnish with toasted sesame seeds.