NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Rice vinegar

0.5 tsp Ground 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 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 half of the sesame oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until they are tender but still have a slight snap.

• 4

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

• 5

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

• 6

  Season the salmon fillet lightly with a pinch of salt and sear it skin-side up for 4 minutes until a golden crust forms.

• 7

  Flip the salmon and pour the prepared glaze into the pan, allowing it to bubble and thicken for 3 to 4 minutes while you spoon it over the fish.

• 8

  Plate the salmon next to the roasted asparagus, drizzling any remaining pan glaze over the top and finishing with a sprinkle of sesame seeds.