NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Olive oil

2 tbsp Coconut aminos

1 tsp Honey

1 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 (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with olive oil and season with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred.

• 5

  While the asparagus roasts, whisk together the coconut aminos, honey, minced fresh ginger, and minced garlic in a small bowl to create the glaze.

• 6

  Season the salmon fillet with the remaining sea salt and black pepper.

• 7

  Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes on the first side until a golden crust forms.

• 8

  Flip the salmon and pour the teriyaki glaze into the pan, allowing it to bubble and reduce for another 3 to 4 minutes.

• 9

  Continuously spoon the thickening glaze over the salmon until the fish is cooked through and the sauce is glossy.

• 10

  Plate the roasted asparagus, top with the glazed salmon, and garnish with sesame seeds before serving.