NUTRITION

SERVINGS

INGREDIENTS

7 ounce Salmon fillet

1 cup Asparagus spears

1 teaspoon Avocado oil

0.13 teaspoon Sea salt

0.13 teaspoon Black pepper

2 tablespoon Coconut aminos

1 teaspoon Honey

1 teaspoon Fresh ginger

1 clove Garlic

0.5 teaspoon Toasted sesame oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Roast the asparagus for 12 to 15 minutes until tender-crisp and slightly charred at the tips.

• 4

  In a small glass bowl, whisk together the coconut aminos, honey, grated ginger, minced garlic, and toasted sesame oil.

• 5

  Heat a large non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.

• 6

  Flip the salmon, pour the prepared glaze into the pan, and simmer for 2 to 3 minutes until the sauce reduces into a thick glaze.

• 7

  Spoon the sticky glaze over the salmon and serve immediately alongside the roasted asparagus.