NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp tamari

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Place the asparagus spears on a baking sheet, drizzle with avocado oil, and season with sea salt and black pepper.

• 4

  Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

• 5

  While the asparagus roasts, heat a non-stick skillet over medium-high heat.

• 6

  Season the salmon with a tiny pinch of salt and sear for 4 minutes on the first side to develop a golden crust.

• 7

  Flip the salmon, pour the teriyaki glaze into the pan over the fish, and cook for another 3-4 minutes until the glaze is thick and sticky.

• 8

  Serve the salmon immediately over the roasted asparagus and garnish with sesame seeds.