NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Maple syrup

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 whole Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, maple syrup, toasted sesame oil, grated fresh ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

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

• 5

  Carefully flip the salmon and add the trimmed asparagus spears to the empty spaces in the skillet.

• 6

  Pour the prepared teriyaki glaze over the salmon and asparagus, allowing it to bubble and thicken in the hot pan.

• 7

  Cook for an additional 3 to 4 minutes, frequently spooning the glaze over the salmon, until the fish is cooked through and the asparagus is crisp-tender.

• 8

  Transfer to a plate and garnish with sesame seeds before serving.