NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame oil

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the asparagus spears with half of the sesame oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender yet still vibrant green.

• 4

  In a small bowl, whisk together the tamari, honey, grated fresh ginger, and minced garlic to create the glaze.

• 5

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

• 6

  Season the salmon fillet lightly with the remaining salt and pepper, then sear for 4-5 minutes per side until golden and cooked through.

• 7

  Pour the teriyaki glaze into the skillet during the last 2 minutes of cooking, spooning it over the salmon until it thickens into a glossy coating.

• 8

  Plate the salmon alongside the roasted asparagus and garnish with sesame seeds.