NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

2 tsp Avocado oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the sheet with 1 tsp avocado oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until tender-crisp and slightly charred.

• 4

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

• 5

  Pat the salmon fillet completely dry with a paper towel and season the flesh side with a pinch of sea salt and black pepper.

• 6

  Heat the remaining 1 tsp avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the salmon in the pan, skin-side up, and sear for 4 minutes without moving it to develop a golden crust; flip and cook for another 2 minutes.

• 8

  Pour the teriyaki glaze into the pan and let it bubble and reduce for 1-2 minutes until it coats the salmon beautifully.

• 9

  Serve the glazed salmon over the roasted asparagus and sprinkle with toasted sesame seeds.