NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup asparagus spears

2 tbsp coconut aminos

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

0.5 tsp toasted sesame oil

0.5 tsp sesame seeds

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a baking sheet. Toss with toasted sesame oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until they are tender and slightly charred.

• 4

  While the asparagus roasts, whisk together the coconut aminos, raw honey, minced garlic, and grated fresh ginger in a small bowl to create the glaze.

• 5

  Pat the salmon fillet dry and season lightly with a pinch of sea salt.

• 6

  Heat the avocado oil in a large non-stick skillet over medium-high heat. Place the salmon in the pan, skin-side up, and sear for 4-5 minutes until a golden crust forms.

• 7

  Carefully flip the salmon and pour the prepared teriyaki glaze into the skillet.

• 8

  Let the sauce bubble and thicken for 2-3 minutes, spooning it over the salmon repeatedly as it finishes cooking.

• 9

  Remove the salmon from the heat once it reaches your desired doneness and the sauce has reduced to a sticky glaze.

• 10

  Serve the salmon alongside the roasted asparagus, drizzling any remaining glaze from the pan over the top.

• 11

  Garnish with sesame seeds and thinly sliced green onions.