NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus spears

1 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Snap off the woody ends of the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Drizzle the asparagus with half of the toasted sesame oil and season with a pinch of sea salt and black pepper.

• 4

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

• 5

  Pat the salmon fillet dry with a paper towel and season the top with the remaining sea salt and black pepper.

• 6

  Heat a cast-iron or oven-safe skillet over medium-high heat with the remaining sesame oil and sear the salmon flesh-side down for 2-3 minutes until golden.

• 7

  Flip the salmon skin-side down, brush the top generously with the ginger-garlic glaze, and place it on the baking sheet next to the asparagus.

• 8

  Roast in the oven for 8 to 10 minutes until the salmon is flaky and the asparagus is bright green and tender.

• 9

  Remove from the oven, brush with any remaining glaze from the pan, and garnish with toasted sesame seeds before serving.