NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

2 tsp honey

0.5 tsp olive oil

1 tsp tamari

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon juice

PREPARATION

• 1

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

• 2

  Snap off the woody ends of the asparagus and toss the spears directly on the tray with olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until they are bright green and slightly charred at the tips.

• 4

  While the vegetables roast, whisk the honey, tamari, minced garlic, and lemon juice in a small bowl until well combined.

• 5

  Season the salmon fillet with a pinch of salt and sear in a hot non-stick skillet over medium-high heat for 4 minutes to get a golden crust.

• 6

  Flip the salmon carefully, reduce heat to medium, and pour the honey glaze into the pan, spooning it over the fish for 3 minutes as it thickens.

• 7

  Serve the glazed salmon immediately alongside the roasted asparagus, drizzling any extra pan sauce over the top.