NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus

1 tbsp Bourbon

1 tsp Maple syrup

1 tbsp Tamari

0.5 tbsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper for the asparagus.

• 2

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

• 3

  Roast the asparagus for 10 to 12 minutes until they are tender and slightly charred at the tips.

• 4

  While the vegetables roast, whisk together the bourbon, maple syrup, tamari, and minced garlic in a small bowl to create the glaze.

• 5

  Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 6

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

• 7

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

• 8

  Reduce the heat to medium and pour the bourbon glaze into the pan, allowing it to bubble and reduce for 2 to 3 minutes.

• 9

  Continuously spoon the thickening glaze over the salmon until the fish is cooked through and the sauce is sticky and dark.

• 10

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