NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1.5 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.13 tsp Sea salt

0.13 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, minced ginger, and minced garlic to create the glaze.

• 2

  Season the salmon fillet and the trimmed asparagus spears with sea salt and black pepper.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Place the salmon in the skillet, flesh-side down, and sear for 4 minutes until a golden-brown crust forms.

• 5

  Carefully flip the salmon and add the asparagus spears to the empty spaces in the skillet.

• 6

  Pour the prepared teriyaki glaze over the salmon and asparagus, allowing it to bubble and reduce for 2 to 3 minutes while the asparagus becomes crisp-tender.

• 7

  Once the glaze has thickened and the salmon is cooked through, remove from heat and garnish with sesame seeds before serving.