NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Toasted sesame oil

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 and line a baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus, toss them with toasted sesame oil, sea salt, and black pepper, then roast for 10-12 minutes until just tender.

• 3

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

• 4

  Pat the salmon fillet dry with a paper towel, season lightly with a pinch of salt, and sear in a hot non-stick pan for 4 minutes on the first side.

• 5

  Flip the salmon, pour the ginger-garlic mixture into the pan, and let it bubble and reduce for 2-3 minutes while spooning the glaze over the fish.

• 6

  Remove from heat once the glaze is thick and glossy, then serve the salmon over the roasted asparagus and finish with a sprinkle of sesame seeds.