NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tbsp Honey

1 tbsp Coconut aminos

1 tsp Dijon mustard

1 clove Garlic

0.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with the olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 10-12 minutes until they are tender and slightly charred at the tips.

• 5

  While the vegetables roast, whisk together the honey, coconut aminos, Dijon mustard, minced garlic, and lemon juice in a small bowl to create the glaze.

• 6

  Season the salmon fillet with the remaining salt and pepper. Heat a high-quality non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan skin-side down (if applicable) and sear for 3-4 minutes per side until golden and cooked to your preference.

• 8

  Reduce the heat to low and pour the honey glaze into the skillet, spooning it continuously over the salmon for 1-2 minutes until the sauce becomes thick and glossy.

• 9

  Plate the salmon immediately alongside the roasted asparagus and drizzle any remaining glaze from the pan over the fish.