NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Raw honey

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the coconut aminos, raw honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 4

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

• 5

  Place the salmon fillet in the skillet skin-side up and sear for 3-4 minutes until a golden crust forms.

• 6

  Flip the salmon, brush the top generously with the prepared glaze, and place the skillet in the oven along with the tray of asparagus.

• 7

  Roast for 8-10 minutes until the salmon is flaky and the asparagus is tender and slightly charred.

• 8

  Remove from the oven, drizzle any remaining glaze from the pan over the fish, and garnish with sesame seeds.