NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame seeds

1 tsp Green onion

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  In a small glass jar, whisk together the coconut aminos, honey, freshly grated ginger, and minced garlic until well combined.

• 4

  Heat a large stainless steel or cast iron skillet over medium-high heat and place the salmon fillet in the pan skin-side down.

• 5

  Sear the salmon for 4 to 5 minutes until the skin is crispy, then carefully flip the fillet.

• 6

  Pour the ginger-garlic sauce into the skillet and let it simmer for 2 to 3 minutes until the glaze becomes thick and glossy.

• 7

  While the salmon finishes, roast the asparagus in the oven for 8 to 10 minutes until tender and slightly charred.

• 8

  Serve the salmon immediately over the roasted asparagus, drizzling with the remaining pan glaze and garnishing with sesame seeds and sliced green onions.