NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup asparagus spears

1 tsp olive oil

2 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 toasted 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 on the baking sheet with olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until they are bright green and slightly tender.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, grated ginger, and minced garlic in a small bowl to create the glaze.

• 5

  Season the salmon fillet with the remaining salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and place the salmon skin-side up, searing for 4 minutes until a golden crust forms.

• 7

  Flip the salmon and pour the glaze into the pan, allowing it to bubble and thicken for 3 to 4 minutes while spooning the sauce over the fish.

• 8

  Plate the roasted asparagus and top with the glazed salmon, finishing with a garnish of toasted sesame seeds and sliced green onions.