NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame oil

1 tsp Olive 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) 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 12-15 minutes until 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 glaze.

• 5

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

• 6

  Place the salmon fillet in the pan, skin-side down if applicable, and sear for 4-5 minutes until the skin is crispy and the fish is halfway cooked.

• 7

  Carefully flip the salmon and pour the prepared glaze into the pan, using a spoon to continuously baste the fish for 2-3 minutes as the sauce thickens.

• 8

  Remove from heat once the salmon is cooked through and the glaze is sticky.

• 9

  Plate the salmon alongside the roasted asparagus and garnish with sesame seeds before serving.