NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.5 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Toss the asparagus spears on the baking sheet with half of the avocado oil and a pinch of the sea salt and black pepper.

• 3

  Place the asparagus in the oven to roast for 10-12 minutes until tender-crisp.

• 4

  While the asparagus roasts, whisk together the coconut aminos, honey, grated fresh ginger, 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 avocado oil in a medium skillet over medium-high heat.

• 7

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

• 8

  Pour the prepared teriyaki glaze into the pan and simmer for 2-3 minutes, spooning the liquid over the salmon until it becomes thick and glossy.

• 9

  Serve the glazed salmon immediately alongside the roasted asparagus and garnish with sesame seeds.