NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 bunch 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 rimmed baking sheet with parchment paper.

• 2

  Trim the tough, woody ends off the asparagus and spread the spears across the baking sheet.

• 3

  Drizzle the asparagus with half of the avocado oil and season with the sea salt and black pepper.

• 4

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

• 5

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

• 6

  Pat the salmon dry and sear it skin-side up for 3 minutes until a golden-brown crust develops.

• 7

  Flip the salmon fillets and pour the prepared ginger glaze over the top of the fish.

• 8

  Place the skillet and the baking sheet of asparagus into the oven and roast for 8 to 10 minutes.

• 9

  Remove from the oven once the salmon flakes easily with a fork and the asparagus is tender.

• 10

  Plate the salmon alongside the asparagus, drizzling any remaining thickened glaze from the pan over the fish and garnishing with sesame seeds.