NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

10 medium Asparagus spears

1 tsp Avocado oil

1 tbsp Tamari

1 tsp Honey

0.5 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) and line a large baking sheet with parchment paper.

• 2

  Snap the woody ends off the asparagus and spread the spears on the baking sheet, tossing with half of the avocado oil, sea salt, and black pepper.

• 3

  In a small glass bowl, whisk together the tamari, honey, grated fresh ginger, and minced garlic until the glaze is well combined.

• 4

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

• 5

  Season the salmon with a tiny pinch of salt and sear it skin-side up for 3-4 minutes until a golden-brown crust forms.

• 6

  Carefully flip the salmon fillet, pour the prepared teriyaki glaze over the top, and place the skillet into the oven.

• 7

  Roast the salmon and the asparagus simultaneously for 8-10 minutes until the fish flakes easily and the asparagus tips are lightly charred.

• 8

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