NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 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 and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tsp of avocado oil and half of the sea salt and black pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

• 4

  In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 5

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 6

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

• 7

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and very crispy.

• 8

  Flip the salmon carefully and pour the teriyaki glaze into the skillet, allowing it to bubble and thicken for 2-3 minutes while spooning it over the fish.

• 9

  Transfer the roasted asparagus to a plate, top with the glazed salmon, and garnish with sesame seeds before serving.