NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh 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 small baking sheet with parchment paper.

• 2

  Toss the asparagus spears with half of the avocado oil, half the sea salt, and half the black pepper, then roast for 10-12 minutes until tender.

• 3

  In a small bowl, whisk together the coconut aminos, honey, minced fresh ginger, and minced garlic to create the teriyaki glaze.

• 4

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

• 5

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

• 6

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

• 7

  Pour the teriyaki glaze into the pan and continue cooking for 2-3 minutes, frequently spooning the bubbling sauce over the salmon until it thickens.

• 8

  Plate the salmon alongside the roasted asparagus, drizzle with any remaining pan glaze, and garnish with sesame seeds.