NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with sea salt and black pepper, then roast for 10-12 minutes until tender.

• 3

  In a small bowl, whisk together the coconut aminos, grated fresh ginger, minced garlic, and toasted sesame oil to create the glaze.

• 4

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

• 5

  Place the salmon fillet in the skillet and sear for 4-5 minutes on one side until a golden crust forms.

• 6

  Flip the salmon and pour the prepared glaze into the pan, simmering for 2-3 minutes until the sauce thickens and the fish is cooked through.

• 7

  Plate the salmon alongside the roasted asparagus, drizzling any remaining glaze from the pan over the top and garnishing with sesame seeds.