NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cup asparagus

0.25 tbsp avocado 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 and line a large baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Pat the salmon fillet dry with a paper towel and season lightly with the remaining salt and pepper.

• 5

  Heat the remaining avocado oil in an oven-safe skillet over medium-high heat.

• 6

  Place the salmon in the skillet skin-side up and sear for 3-4 minutes until a golden crust forms, then carefully flip the fillet.

• 7

  Brush the teriyaki glaze generously over the top of the salmon and transfer the skillet to the oven.

• 8

  Place the asparagus tray in the oven at the same time and roast everything for 8-10 minutes until the salmon is flaky and asparagus is tender.

• 9

  Remove from the oven, drizzle any remaining glaze from the pan over the fish, and garnish with sesame seeds before serving.