NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Honey

1 tbsp Coconut aminos

1 tsp Ghee

2 cloves Garlic

1 tsp Lemon juice

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 toss them on the baking sheet with half of the ghee, a pinch of sea salt, and black pepper.

• 3

  In a small glass bowl, whisk together the honey, coconut aminos, minced garlic, and lemon juice until well combined.

• 4

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

• 5

  Heat the remaining ghee in an oven-safe skillet over medium-high heat and sear the salmon skin-side up for 3 minutes until a golden crust forms.

• 6

  Flip the salmon fillet, pour the honey-garlic glaze over the top, and place the skillet into the oven along with the tray of asparagus.

• 7

  Roast for 8 to 10 minutes until the salmon is flaky and the asparagus is tender and slightly charred.