NUTRITION

SERVINGS

INGREDIENTS

5.5 oz salmon fillet

1 cup asparagus spears

0.75 tbsp honey

1 tbsp tamari

1 tsp olive oil

1 clove garlic

0.5 tsp fresh ginger

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the asparagus for 8 to 10 minutes until they are tender but still retain a bright green snap.

• 4

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

• 5

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

• 6

  Flip the salmon carefully, then pour the honey-tamari mixture into the pan.

• 7

  Cook for an additional 3 to 4 minutes, frequently spooning the bubbling glaze over the salmon until the sauce thickens and coats the fish.

• 8

  Plate the roasted asparagus and place the glazed salmon fillet on top, drizzling any remaining pan sauce over the dish before serving.