NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Honey

0.5 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 baking sheet with parchment paper.

• 2

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

• 3

  In a small bowl, whisk together the coconut aminos, honey, grated fresh 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 the remaining avocado oil in an oven-safe skillet over medium-high heat and sear the salmon skin-side up for 3 minutes until golden.

• 6

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

• 7

  Roast for 8-10 minutes until the salmon is flaky and the asparagus is tender with a slight snap.

• 8

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