NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Coconut aminos

0.5 tsp Raw honey

0.5 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  In a small bowl, whisk together the coconut aminos, raw honey, grated ginger, and minced garlic until well combined.

• 4

  Place the salmon fillet on the baking sheet next to the asparagus and brush half of the prepared glaze over the top of the fish.

• 5

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork.

• 6

  Remove from the oven, drizzle the remaining glaze over the salmon, and garnish with toasted sesame seeds before serving.