NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 bunch Asparagus

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a small glass bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic until the honey is fully dissolved.

• 3

  Trim the woody ends from the asparagus spears and arrange them in a single layer on one side of the prepared baking sheet.

• 4

  Drizzle the asparagus with the toasted sesame oil and sprinkle with the sea salt and black pepper, tossing well to coat each spear.

• 5

  Place the salmon fillet on the other side of the baking sheet and brush the top generously with half of the prepared teriyaki glaze.

• 6

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

• 7

  Remove from the oven, drizzle the remaining glaze over the warm salmon, and garnish the entire dish with sesame seeds before serving.