NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears directly on the pan with avocado oil, sea salt, and black pepper.

• 3

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

• 4

  In a small glass jar, whisk together the tamari, honey, sesame oil, grated ginger, and minced garlic until the honey is fully dissolved.

• 5

  Pat the salmon fillet dry with a paper towel and season lightly with the remaining salt and pepper.

• 6

  Heat a large non-stick skillet over medium-high heat and place the salmon skin-side up, searing for 4 to 5 minutes until a golden crust forms.

• 7

  Flip the salmon and pour the teriyaki mixture into the pan, allowing it to bubble and reduce for 2 to 3 minutes while spooning the glaze over the fish.

• 8

  Plate the salmon alongside the roasted asparagus and finish with a sprinkle of toasted sesame seeds for a beautiful crunch.