NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

2 tsp Honey

1 tbsp Coconut aminos

1 tsp Garlic

0.5 tbsp Extra virgin olive oil

1.5 cup Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and season with a pinch of the sea salt and black pepper.

• 4

  In a small mixing bowl, whisk together the honey, coconut aminos, minced garlic, and lemon juice until the honey is fully incorporated.

• 5

  Heat the remaining olive oil in a medium oven-safe skillet over medium-high heat.

• 6

  Season the salmon fillet with the remaining salt and pepper, then place it in the hot skillet skin-side up.

• 7

  Sear the salmon for 3 minutes until a golden crust forms, then carefully flip the fillet over.

• 8

  Pour the honey-garlic mixture over the salmon and immediately transfer the skillet to the oven along with the tray of asparagus.

• 9

  Roast for 8 to 10 minutes until the salmon flakes easily with a fork and the glaze has thickened into a luscious coating.

• 10

  Plate the salmon alongside the roasted asparagus and drizzle any remaining glaze from the pan over the fish before serving.