NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tbsp tamari

1 tsp honey

0.5 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.5 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

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 half of the avocado oil, sea salt, and black pepper directly on the baking sheet.

• 3

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

• 4

  While the asparagus roasts, whisk together the tamari, honey, sesame oil, minced ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

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

• 6

  Season the salmon lightly with a pinch of salt and sear it flesh-side down for 4 minutes until a golden crust forms.

• 7

  Carefully flip the salmon fillet and pour the teriyaki glaze into the pan.

• 8

  Continue cooking for 3-4 minutes, frequently spooning the bubbling glaze over the salmon as it reduces and thickens.

• 9

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

• 10

  Plate the salmon alongside the roasted asparagus and drizzle any remaining glaze from the pan over the fish.