NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Grated fresh ginger

1 clove Garlic

2 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with 1 teaspoon of sesame oil, half the sea salt, and half the black pepper.

• 3

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

• 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 the remaining teaspoon of sesame oil in a large non-stick skillet over medium-high heat and sear the salmon for 4 minutes until a golden crust forms.

• 7

  Flip the salmon, pour the glaze into the pan, and cook for another 3 to 4 minutes while frequently spooning the bubbling sauce over the fish.

• 8

  Plate the glazed salmon next to the roasted asparagus and sprinkle with sesame seeds for a finishing crunch.