NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus

1 tbsp Tamari

1 tsp Maple syrup

1 tsp Sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

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 baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  In a small bowl, whisk together the tamari, maple syrup, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 5

  Heat a non-stick skillet over medium-high heat with the remaining sesame oil.

• 6

  Season the salmon fillet with a pinch of salt and sear for 4 minutes on the first side until a golden crust forms.

• 7

  Flip the salmon and pour the glaze into the skillet, allowing it to bubble and thicken for 2-3 minutes while spooning it over the fish.

• 8

  Once the salmon is cooked through and the glaze is glossy, remove from heat.

• 9

  Plate the salmon over the warm brown rice with the roasted asparagus on the side, then garnish with sesame seeds.