NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Place the trimmed asparagus spears on the baking sheet, sprinkle with sea salt and black pepper, and toss to coat evenly.

• 3

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

• 4

  Heat a medium oven-safe non-stick skillet over medium-high heat and place the salmon fillet skin-side up, searing for 3 minutes until golden.

• 5

  Carefully flip the salmon, pour the prepared glaze over the top of the fillet, and transfer the skillet to the oven.

• 6

  Roast the salmon and the tray of asparagus simultaneously for 8 to 10 minutes until the salmon is flaky and the asparagus is tender-crisp.

• 7

  Remove from the oven, plate the salmon next to the asparagus, and garnish with sesame seeds before serving.