NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Honey

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado 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 them on the baking sheet; drizzle with half of the avocado oil and season with sea salt and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender but still crisp.

• 4

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

• 5

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

• 6

  Season the salmon fillet lightly with salt and sear it skin-side up for 4 minutes until a golden crust forms.

• 7

  Flip the salmon carefully and pour the honey-teriyaki mixture into the pan.

• 8

  Simmer the sauce for 3 minutes, spooning it continuously over the salmon until the glaze is thick and glossy.

• 9

  Plate the roasted asparagus and top with the glazed salmon, drizzling any remaining sauce from the pan over the top.

• 10

  Garnish with sesame seeds before serving.