NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tsp Extra virgin olive oil

2 tbsp Coconut aminos

1 tsp Honey

1 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 small baking sheet with parchment paper.

• 2

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

• 3

  Roast the asparagus for 10 to 12 minutes until tender and slightly browned at the tips.

• 4

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

• 5

  Season the salmon fillet with the remaining salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

• 6

  Flip the salmon and pour the glaze into the pan. Let the glaze bubble and thicken for 2 to 3 minutes, frequently spooning the liquid over the fish until it becomes sticky and glossy.

• 7

  Plate the roasted asparagus and top with the glazed salmon, drizzling any remaining sauce from the pan over the top.

• 8

  Garnish with sesame seeds before serving.