NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Olive oil

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 small 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 10-12 minutes until they are tender but still have a slight snap.

• 4

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

• 5

  Heat a non-stick skillet over medium-high heat and place the salmon fillet skin-side down (if applicable) or top-side down first.

• 6

  Sear the salmon for 4-5 minutes until a golden crust forms, then carefully flip the fillet.

• 7

  Pour the teriyaki glaze into the skillet and let it bubble and reduce for 3 minutes, frequently spooning the liquid over the salmon until it becomes thick and glossy.

• 8

  Remove from heat once the salmon reaches your desired doneness and the sauce has coated the fish beautifully.

• 9

  Plate the salmon alongside the roasted asparagus, drizzling any remaining glaze from the pan over the fish and garnishing with sesame seeds.