NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tbsp Tamari

0.5 tsp Honey

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tsp of avocado oil, sea salt, and black pepper.

• 3

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

• 4

  While the vegetables roast, whisk together the tamari, honey, toasted sesame oil, grated fresh ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Heat the remaining 0.5 tsp of avocado oil in a medium non-stick skillet over medium-high heat.

• 6

  Season the salmon fillet lightly and place it skin-side up in the pan, searing for 3-4 minutes until a golden crust forms.

• 7

  Flip the salmon and pour the glaze into the skillet, allowing it to bubble and thicken for 2-3 minutes while you spoon it over the fish.

• 8

  Remove from heat once the salmon is cooked through and the glaze is glossy; serve immediately alongside the roasted asparagus and garnish with sesame seeds.