NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

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 (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with half of the sesame oil, sea salt, and black pepper.

• 3

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

• 4

  Pat the salmon fillet dry with a paper towel and season lightly with the remaining salt and pepper.

• 5

  Heat a non-stick oven-safe skillet over medium-high heat with the remaining sesame oil.

• 6

  Place the salmon skin-side up in the skillet and sear for 3 minutes until a golden crust forms.

• 7

  Flip the salmon, pour the teriyaki glaze over the top, and transfer the skillet to the oven along with the tray of asparagus.

• 8

  Roast for 8-10 minutes until the salmon is flaky and the asparagus is tender.

• 9

  Remove from the oven and spoon any thickened glaze from the pan back over the salmon.

• 10

  Garnish with sesame seeds and serve immediately.