NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp 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 Avocado oil

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 with half of the avocado oil, sea salt, and black pepper directly on the baking sheet.

• 3

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

• 4

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

• 5

  Season the salmon fillet with the remaining sea salt and black pepper.

• 6

  Heat the remaining avocado oil in a medium non-stick skillet over medium-high heat.

• 7

  Place the salmon in the pan, skin-side up, and sear for 4 minutes until a golden crust forms.

• 8

  Flip the salmon and pour the prepared glaze into the skillet.

• 9

  Cook for an additional 2-3 minutes, continuously spooning the bubbling sauce over the salmon until the glaze thickens and the fish is cooked through.

• 10

  Plate the salmon alongside the roasted asparagus and drizzle any remaining pan glaze over the top.