NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Olive 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 small baking sheet with parchment paper.

• 2

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

• 3

  Roast the asparagus for 12 to 15 minutes until they are vibrant and crisp-tender.

• 4

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, finely minced ginger, and minced garlic to create the teriyaki glaze.

• 5

  Heat a large non-stick skillet over medium-high heat and place the salmon fillet in the pan skin-side down.

• 6

  Sear the salmon for 4 to 5 minutes, then carefully flip and cook for another 3 minutes.

• 7

  Pour the teriyaki glaze into the skillet during the final 2 minutes of cooking, spooning the liquid over the salmon as it bubbles and thickens.

• 8

  Transfer the glazed salmon to a plate alongside the roasted asparagus and garnish with sesame seeds before serving.