NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup asparagus

1 tbsp tamari

1 tsp maple syrup

1 tsp 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 (200°C) and line a baking sheet with parchment paper.

• 2

  In a small bowl, whisk together the tamari, maple syrup, minced ginger, and minced garlic to create the teriyaki glaze.

• 3

  Place the asparagus spears on the baking sheet, drizzle with half of the sesame oil, and season with sea salt and black pepper.

• 4

  Pat the salmon fillet dry with a paper towel and season both sides lightly with salt and pepper.

• 5

  Heat the remaining sesame oil in an oven-safe skillet over medium-high heat.

• 6

  Place the salmon in the skillet skin-side up and sear for 3 minutes until a golden crust forms, then carefully flip the fillet.

• 7

  Brush the top of the salmon generously with the prepared teriyaki glaze.

• 8

  Transfer the skillet and the baking sheet of asparagus to the oven.

• 9

  Roast for 8 to 10 minutes until the salmon is flaky and the asparagus is tender-crisp.

• 10

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