NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a small glass bowl, whisk together the coconut aminos, honey, minced fresh ginger, and minced garlic until well combined to create your clean teriyaki glaze.

• 3

  Place the asparagus spears on the prepared baking sheet, drizzle with half of the sesame oil, and toss with half of the sea salt and black pepper.

• 4

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 5

  Heat the remaining sesame oil in a large oven-safe skillet over medium-high heat and sear the salmon skin-side up for 3-4 minutes until a golden-brown crust forms.

• 6

  Carefully flip the salmon fillet, brush the top generously with half of the prepared teriyaki glaze, and place the skillet into the oven.

• 7

  Slide the asparagus tray into the oven at the same time and roast everything for 8-10 minutes until the salmon flakes easily with a fork and the asparagus is tender.

• 8

  Remove from the oven, drizzle the remaining glaze over the salmon, and garnish with sesame seeds before serving.