NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Extra virgin olive oil

1 tsp 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 small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with the extra virgin 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 but still vibrant.

• 4

  While the asparagus roasts, whisk together the coconut aminos, honey, minced fresh ginger, and minced garlic in a small bowl to create the teriyaki 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 avocado oil in a medium non-stick or cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the salmon in the pan (skin-side up if it has skin) and sear for 4 minutes without moving it to develop a golden-brown crust.

• 8

  Carefully flip the salmon and immediately pour the teriyaki glaze into the pan around the fish.

• 9

  Cook for another 3-4 minutes, using a spoon to continuously baste the salmon with the glaze as it bubbles and thickens into a glossy coating.

• 10

  Remove the salmon from the heat once it reaches your desired doneness and the sauce is sticky.

• 11

  Plate the salmon next to the roasted asparagus, drizzle any remaining glaze from the pan over the fish, and garnish with sesame seeds.