NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Tamari

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 10 to 12 minutes until tender but still slightly crisp.

• 5

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

• 6

  Season the salmon fillet with the remaining salt and pepper.

• 7

  Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes, then flip and cook for another 3 minutes.

• 8

  Reduce the heat to low and pour the glaze into the skillet, letting it bubble and thicken for 1 to 2 minutes while spooning it over the salmon.

• 9

  Plate the glazed salmon immediately alongside the roasted asparagus and serve.