NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

10 spears Asparagus

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 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 place the spears on the baking sheet. Drizzle with avocado oil and season with sea salt and black pepper, tossing to coat evenly.

• 3

  Roast the asparagus in the oven for 10-12 minutes until tender but still bright green.

• 4

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

• 5

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat. Season the salmon fillet lightly with a pinch of salt and sear it skin-side up for 4-5 minutes.

• 6

  Flip the salmon and pour the teriyaki glaze into the skillet. Cook for another 3-4 minutes, spooning the glaze over the fish as it reduces and thickens into a sticky coating.

• 7

  Remove from heat once the salmon is cooked through and the glaze has narrowed to a syrup consistency.

• 8

  Plate the salmon alongside the roasted asparagus, drizzling any remaining glaze from the pan over the fish, and garnish with sesame seeds.