NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

8 oz asparagus spears

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the prepared baking sheet, tossing with 0.5 tsp of toasted sesame oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until they are tender and show slight charring at the tips.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, grated fresh ginger, minced garlic, and rice vinegar in a small bowl to create the glaze.

• 5

  Heat the remaining 0.5 tsp of toasted sesame oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side.

• 6

  Pour the glaze into the skillet during the final 2 minutes of cooking, spooning the liquid over the salmon repeatedly until it reduces into a thick, glossy coating.

• 7

  Plate the salmon over the roasted asparagus and garnish with sesame seeds before serving.