NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1.5 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Asparagus spears

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  In a small bowl, whisk together the coconut aminos, sesame oil, honey, grated ginger, and minced garlic to create the teriyaki glaze.

• 4

  Heat a non-stick skillet over medium-high heat and place the salmon fillet skin-side down, searing for 4-5 minutes until the skin is crispy.

• 5

  Flip the salmon carefully and pour half of the prepared teriyaki glaze over the fish, cooking for another 2-3 minutes until the salmon is just opaque.

• 6

  While the salmon finishes, roast the asparagus in the oven for 8-10 minutes until tender and slightly charred.

• 7

  Plate the salmon alongside the roasted asparagus, drizzle with the remaining glaze from the pan, and garnish with sesame seeds.