NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and place them on the baking sheet.

• 3

  Drizzle the asparagus with toasted sesame oil and season with sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 10-12 minutes until they are tender and slightly charred.

• 5

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

• 6

  Season the salmon fillet lightly with salt and pepper, then place it in a non-stick skillet over medium-high heat.

• 7

  Sear the salmon for 4-5 minutes on the first side, flip, and pour the glaze into the pan.

• 8

  Continue cooking for another 3-4 minutes, spooning the bubbling glaze over the salmon until it becomes thick and sticky.

• 9

  Serve the glazed salmon immediately alongside the roasted asparagus and garnish with sesame seeds.