NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame oil

0.5 tsp Honey

1 tsp Sesame seeds

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.

• 2

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

• 3

  Roast the asparagus for 12-15 minutes until they are bright green and crisp-tender.

• 4

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

• 5

  Heat the remaining sesame oil in a non-stick skillet over medium-high heat.

• 6

  Place the salmon fillet in the skillet and sear for 4-5 minutes on each side until the internal temperature reaches 145°F.

• 7

  Reduce the heat to low and pour the glaze into the skillet, spooning it continuously over the salmon for 1-2 minutes until the sauce thickens into a glossy coating.

• 8

  Transfer the salmon to a plate, sprinkle with sesame seeds, and serve immediately with the roasted asparagus.