NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

1.5 cups Asparagus

0.5 tbsp Extra virgin olive oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Snap off the woody ends of the asparagus and toss the spears on the baking sheet with olive oil, sea salt, and black pepper.

• 3

  In a small mixing bowl, whisk together the coconut aminos, honey, grated fresh ginger, minced garlic, and toasted sesame oil until well combined.

• 4

  Pat the salmon fillet dry with a paper towel and season the top with a tiny pinch of salt and pepper.

• 5

  Heat a non-stick oven-safe skillet over medium-high heat and sear the salmon flesh-side down for 3 minutes until a golden crust forms.

• 6

  Flip the salmon so it is skin-side down, brush the top generously with half of the prepared teriyaki glaze, and place the skillet in the oven.

• 7

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

• 8

  Remove from the oven, brush the salmon with the remaining glaze, and garnish the entire dish with sesame seeds before serving.