NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Avocado oil

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and toss the spears with half of the avocado oil, sea salt, and black pepper.

• 3

  Spread the asparagus in a single layer on the prepared baking sheet and roast for 10-12 minutes until tender.

• 4

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

• 5

  Pat the salmon fillet dry with a paper towel and season both sides lightly with a pinch of salt and pepper.

• 6

  Heat the remaining avocado oil in a medium non-stick skillet over medium-high heat.

• 7

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

• 8

  Flip the salmon carefully, then pour the teriyaki glaze into the pan, allowing it to bubble and thicken for 2-3 minutes.

• 9

  Spoon the glaze repeatedly over the salmon as it finishes cooking to ensure a thick, glossy coating.

• 10

  Plate the roasted asparagus, top with the glazed salmon, and garnish with toasted sesame seeds.