NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the asparagus spears with avocado oil, a pinch of sea salt, and black pepper until evenly coated.

• 3

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

• 4

  While the asparagus roasts, whisk together the tamari, honey, sesame oil, grated ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Season the salmon fillet with the remaining sea salt and black pepper.

• 6

  Heat a medium non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

• 7

  Flip the salmon, pour the glaze into the skillet, and cook for another 2-3 minutes, spooning the sauce over the fish until it is thick and glossy.

• 8

  Serve the glazed salmon immediately over the roasted asparagus, drizzling any extra sauce from the pan on top.