NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Prepare the asparagus by snapping off the woody ends and placing the spears on one side of the prepared baking sheet.

• 3

  In a small glass bowl, whisk together the coconut aminos, honey, toasted sesame oil, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 4

  Place the salmon fillet on the other side of the baking sheet, ensuring there is enough space between the fish and the vegetables.

• 5

  Drizzle the avocado oil over the asparagus and sprinkle with sea salt and black pepper, tossing well to coat each spear evenly.

• 6

  Brush half of the prepared teriyaki glaze generously over the top and sides of the salmon fillet, reserving the rest for serving.

• 7

  Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

• 8

  Remove from the oven, drizzle the remaining glaze over the salmon, and garnish the entire dish with a sprinkle of sesame seeds before serving.