NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Olive oil

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 baking sheet with parchment paper.

• 2

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

• 3

  Spread the asparagus in a single layer and roast for 10 to 12 minutes until they are crisp-tender.

• 4

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

• 5

  Season the salmon fillet lightly with sea salt and black pepper on both sides.

• 6

  Heat a large non-stick skillet over medium-high heat and place the salmon skin-side down.

• 7

  Sear the salmon for 4 minutes, then carefully flip the fillet.

• 8

  Pour the teriyaki glaze into the skillet and simmer for 2 to 3 minutes, spooning the sauce over the fish as it thickens.

• 9

  Plate the salmon alongside the roasted asparagus and garnish with a sprinkle of sesame seeds.