NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

10 whole asparagus spears

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

1 tsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends of the asparagus spears and toss them on the baking sheet with 0.5 tsp avocado oil, half of the sea salt, and half of the black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Heat the remaining 1 tsp avocado oil in a medium non-stick skillet over medium-high heat until shimmering.

• 7

  Place the salmon in the pan skin-side up and sear undisturbed for 4-5 minutes until a deep golden crust develops.

• 8

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

• 9

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

• 10

  Arrange the roasted asparagus on a plate, top with the glazed salmon, and garnish with sesame seeds and thinly sliced green onions.