NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 bunch asparagus

1 tbsp tamari

1 tsp honey

0 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the vegetables roast, whisk together the tamari, honey, sesame oil, minced ginger, and minced garlic in a small bowl to create the glaze.

• 5

  Heat a large non-stick skillet over medium-high heat and place the salmon fillet skin-side down, searing for 4-5 minutes until the skin is crispy.

• 6

  Flip the salmon and pour the glaze into the pan, allowing it to bubble and reduce for 2-3 minutes while spooning the liquid over the fish.

• 7

  Once the salmon is cooked through and the glaze is thick and glossy, remove from heat.

• 8

  Plate the salmon alongside the roasted asparagus and drizzle any remaining glaze from the pan over the top.