NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Honey

0.5 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small bowl, whisk together the tamari, honey, sesame oil, grated ginger, and minced garlic to create the glaze.

• 3

  Place the asparagus spears on a parchment-lined baking sheet, drizzle with 0.5 tsp of avocado oil, and season with a pinch of sea salt and black pepper.

• 4

  Roast the asparagus for 10-12 minutes until they are tender but still retain a slight snap.

• 5

  While the asparagus is in the oven, season the salmon fillet with the remaining sea salt and black pepper.

• 6

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

• 7

  Place the salmon in the skillet skin-side up and sear for 3-4 minutes until a golden-brown crust forms, then carefully flip the fillet.

• 8

  Pour the prepared teriyaki glaze into the skillet and cook for another 2-3 minutes, continuously spooning the bubbling sauce over the fish until it reduces to a sticky consistency.

• 9

  Remove from heat and serve the glazed salmon immediately over the roasted asparagus, garnishing with sesame seeds.