NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

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

• 2

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

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

• 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

  Season the salmon fillet with the remaining salt and pepper, then place it in a non-stick skillet over medium-high heat.

• 6

  Sear the salmon for 4 minutes on the first side, then flip and pour the glaze into the pan.

• 7

  Cook for an additional 3-4 minutes, frequently spooning the bubbling glaze over the salmon until it thickens and coats the fish.

• 8

  Transfer the roasted asparagus and glazed salmon to a plate, garnishing with sesame seeds and sliced green onions.