NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with sesame oil, sea salt, and black pepper.

• 3

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

• 4

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

• 5

  Season the salmon fillet lightly with a pinch of sea salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side down (if applicable), searing for 4-5 minutes.

• 7

  Flip the salmon carefully and pour the teriyaki glaze into the pan.

• 8

  Simmer the sauce for 2-3 minutes, spooning it continuously over the salmon as it thickens into a glossy coating.

• 9

  Remove from heat once the salmon is cooked through and the sauce has reduced to a sticky glaze.

• 10

  Plate the salmon alongside the roasted asparagus and garnish with sesame seeds before serving.