NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp coconut aminos

1 tsp honey

1 tsp extra virgin olive oil

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp toasted sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Season the salmon fillet with the remaining sea salt and black pepper.

• 6

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

• 7

  Flip the salmon carefully, then pour the glaze into the skillet.

• 8

  Cook for an additional 3 minutes, frequently spooning the bubbling glaze over the salmon until the fish is opaque and the sauce has thickened.

• 9

  Plate the salmon alongside the roasted asparagus and garnish with toasted sesame seeds before serving.