NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

0.5 tsp Honey

0.5 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

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Season the salmon fillet on both sides with the sea salt and black pepper.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat until it begins to shimmer.

• 4

  Place the salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms.

• 5

  Flip the salmon and add the asparagus spears to the pan, arranging them in the spaces around the fish.

• 6

  Pour the prepared teriyaki glaze over the salmon and asparagus, allowing it to sizzle and thicken in the heat.

• 7

  Cook for another 3-4 minutes, frequently spooning the thickening glaze over the salmon, until the fish is cooked through and the asparagus is tender.

• 8

  Garnish the dish with sesame seeds and serve the glazed salmon immediately alongside the asparagus.