NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tbsp honey

1 tbsp tamari

1 tbsp lemon juice

1 clove garlic

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and place the spears on the baking sheet, tossing them with the olive oil, half of the sea salt, and half of the black pepper.

• 3

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

• 4

  While the vegetables roast, whisk together the honey, tamari, lemon juice, and minced garlic in a small bowl to create the glaze.

• 5

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

• 6

  Sear the salmon for 4 to 5 minutes, then flip and pour the honey mixture into the pan, allowing it to bubble and thicken into a sticky glaze.

• 7

  Spoon the glaze over the salmon for another 2 minutes until the fish is cooked through and the sauce is glossy.

• 8

  Serve the glazed salmon immediately alongside the roasted asparagus for a clean, breastfeeding-friendly dinner.