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 Olive oil

0.5 tsp Sesame seeds

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with olive 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 tender but still vibrant green.

• 5

  While the asparagus roasts, whisk together the coconut aminos, honey, grated ginger, and minced garlic in a small bowl.

• 6

  Season the salmon fillet lightly with a pinch of salt and pepper.

• 7

  Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 3-4 minutes until a golden crust forms.

• 8

  Flip the salmon and pour the teriyaki sauce mixture into the pan.

• 9

  Simmer the sauce for 2-3 minutes, spooning it over the salmon repeatedly until the glaze is thick and the salmon is cooked through.

• 10

  Plate the salmon alongside the roasted asparagus, drizzling any remaining glaze from the pan over the fish.

• 11

  Garnish with sesame seeds and sliced green onions before serving.