NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

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

• 3

  Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, whisk together the tamari, honey, grated fresh ginger, and minced garlic in a small bowl to create the glaze.

• 5

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

• 6

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 minutes until the skin is crispy.

• 7

  Flip the salmon fillet and pour the tamari glaze into the pan, allowing it to bubble and reduce for 2 to 3 minutes until it coats the fish.

• 8

  Remove the salmon from the heat and serve immediately over the roasted asparagus, drizzling any remaining glaze from the pan over the top.

• 9

  Garnish with sesame seeds for a final crunch.