NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon

1 cup asparagus

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp honey

0.5 tsp 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) and line a small baking sheet with parchment paper.

• 2

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

• 3

  In a small bowl, whisk together the coconut aminos, honey, minced garlic, and grated ginger to create the teriyaki glaze.

• 4

  Heat a cast-iron or oven-safe skillet over medium-high heat with the remaining avocado oil.

• 5

  Season the salmon with a pinch of salt and pepper, then sear skin-side up for 3-4 minutes until a golden crust forms.

• 6

  Flip the salmon and pour the teriyaki glaze over the top, ensuring the fish is well-coated.

• 7

  Place the salmon skillet and the asparagus baking sheet into the oven and roast for 8-10 minutes until the salmon is flaky and the asparagus is tender.

• 8

  Remove from the oven, drizzle any remaining pan glaze over the salmon, and garnish with sesame seeds before serving.