NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

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 baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the asparagus in a single layer on the prepared baking sheet and roast for 10-12 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, whisk together the coconut aminos, honey, minced ginger, and minced garlic in a small bowl to create the 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 place the salmon skin-side down in the pan.

• 7

  Sear the salmon for 4-5 minutes until the skin is crispy and golden, then carefully flip the fillet.

• 8

  Reduce the heat to medium and pour the prepared glaze into the skillet.

• 9

  Spoon the glaze continuously over the salmon as it simmers and thickens for an additional 2-3 minutes.

• 10

  Arrange the roasted asparagus on a plate, top with the glazed salmon, and garnish with sesame seeds before serving.