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 Avocado oil

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

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

• 3

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

• 4

  Spread the asparagus in a single layer on the prepared baking sheet and roast for 5 minutes.

• 5

  While asparagus starts roasting, heat the remaining avocado oil in a non-stick skillet over medium-high heat.

• 6

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

• 7

  Flip the salmon, brush the top generously with the teriyaki glaze, and move the fillet onto the baking sheet with the asparagus.

• 8

  Roast everything together for an additional 5-7 minutes until the salmon is flaky and the asparagus is tender.

• 9

  Remove from the oven, drizzle with any remaining glaze from the pan, and garnish with sesame seeds.