NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cup Asparagus

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus and toss the spears on the baking sheet with half of the avocado oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until they are tender and slightly charred at the tips.

• 4

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

• 5

  Season the salmon fillet on both sides with the remaining sea salt and black pepper.

• 6

  Heat the remaining avocado oil in a medium non-stick skillet over medium-high heat.

• 7

  Place the salmon in the hot skillet and sear for 4 minutes until the surface is golden and crisp.

• 8

  Flip the salmon fillet, pour the prepared teriyaki glaze into the pan, and simmer for 2-3 minutes until the sauce thickens and coats the fish.

• 9

  Transfer the roasted asparagus to a plate and top with the glazed salmon, drizzling any extra sauce from the pan over the top.

• 10

  Garnish with sesame seeds and serve immediately while hot.