NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with avocado oil and season with a pinch of sea salt and black pepper, tossing to ensure even coverage.

• 4

  Roast the asparagus in the oven for 10 to 12 minutes until they reach a crisp-tender consistency.

• 5

  While the vegetables roast, whisk together the coconut aminos, honey, toasted sesame oil, grated ginger, and minced garlic in a small bowl.

• 6

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

• 7

  Heat a non-stick skillet over medium-high heat and place the salmon in the pan, searing for approximately 4 minutes per side.

• 8

  Lower the heat to medium and pour the prepared teriyaki glaze into the skillet around the salmon.

• 9

  Simmer the sauce for 2 minutes, spooning it over the fish repeatedly until the glaze thickens into a glossy coating.

• 10

  Remove from heat and serve the glazed salmon immediately alongside the roasted asparagus spears.