NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Toasted sesame oil

1 tsp Fresh grated ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp White sesame seeds

PREPARATION

• 1

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

• 2

  Place the trimmed asparagus on the baking sheet and toss with 0.5 tsp of sesame oil, sea salt, and black pepper.

• 3

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

• 4

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

• 5

  Heat the remaining 0.5 tsp of sesame oil in a medium non-stick skillet over medium-high heat.

• 6

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

• 7

  Flip the salmon and pour the ginger-teriyaki sauce into the skillet, allowing it to bubble and thicken for 3 minutes.

• 8

  Continuously spoon the thickening glaze over the salmon as it finishes cooking to ensure a glossy coating.

• 9

  Serve the glazed salmon immediately over the roasted asparagus and garnish with white sesame seeds.