NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp olive oil

2 tbsp coconut aminos

1 tsp honey

0.5 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 for easy cleanup.

• 2

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

• 3

  In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic until the glaze is well combined.

• 4

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

• 5

  Heat a non-stick, oven-safe skillet over medium-high heat and sear the salmon skin-side down for 3 minutes until the skin is crispy.

• 6

  Flip the salmon, brush the top generously with half of the prepared teriyaki glaze, and place the skillet in the oven.

• 7

  Roast the salmon and the asparagus for 8 to 10 minutes until the salmon flakes easily with a fork and the asparagus is tender.

• 8

  Remove from the oven, brush the salmon with the remaining glaze, and garnish with sesame seeds before serving hot.