NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Olive oil

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

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 baking sheet with parchment paper.

• 2

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

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender and slightly golden at the tips.

• 4

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

• 5

  Season the salmon fillet with the remaining sea salt and black pepper.

• 6

  Heat a medium non-stick skillet over medium-high heat and place the salmon skin-side up (if applicable) to sear for 4 to 5 minutes.

• 7

  Flip the salmon fillet and pour the prepared teriyaki glaze into the pan.

• 8

  Continue cooking for another 3 to 4 minutes, spooning the glaze over the fish as it thickens into a syrupy consistency.

• 9

  Remove the salmon from the heat once it reaches your desired level of doneness and the glaze is glossy.

• 10

  Arrange the roasted asparagus on a plate, top with the glazed salmon, and garnish with a sprinkle of sesame seeds.