NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Whisk the coconut aminos, honey, minced ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 2

  Season the salmon fillet and asparagus spears evenly with sea salt and black pepper.

• 3

  Heat the sesame oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Place the salmon in the skillet skin-side down and cook for 4 to 5 minutes until the skin is golden and crispy.

• 5

  Add the asparagus spears to the empty spaces in the skillet, tossing them occasionally to sear.

• 6

  Carefully flip the salmon and pour the prepared glaze over the fish and the asparagus.

• 7

  Continue cooking for 3 minutes, frequently spooning the bubbling glaze over the salmon as it thickens.

• 8

  Remove from heat once the salmon is cooked through and the asparagus is tender.

• 9

  Transfer to a plate and garnish with sesame seeds before serving.