NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp tamari

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet. Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.

• 3

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

• 4

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

• 5

  Heat a non-stick skillet over medium-high heat. Season the salmon fillet lightly with a pinch of salt and sear for 4 to 5 minutes on the first side until golden brown.

• 6

  Flip the salmon and pour the tamari mixture into the pan. Let the sauce bubble and reduce for 2 to 3 minutes, spooning the thickening glaze over the fish as it finishes cooking.

• 7

  Plate the salmon alongside the roasted asparagus, drizzling any remaining glaze from the pan over the fish, and garnish with sesame seeds.