NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Raw honey

0.5 tsp Grated fresh ginger

1 clove Minced garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  In a small glass bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic until the glaze is well combined.

• 4

  Place the salmon fillet on the baking sheet, nestling it among the asparagus, and brush the top of the fish with half of the prepared glaze.

• 5

  Roast for 12 to 15 minutes, depending on the thickness of the salmon, until the fish flakes easily with a fork and the asparagus is tender.

• 6

  Remove from the oven, drizzle the remaining glaze over the salmon, and sprinkle with toasted sesame seeds before serving hot.