NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

1 tsp Avocado oil

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  Heat a medium non-stick skillet over medium-high heat and place the salmon fillet in the pan, skin-side down.

• 6

  Sear the salmon for 4-5 minutes until the skin is crispy, then flip the fillet carefully.

• 7

  Pour the tamari glaze into the skillet and cook for another 3 minutes, spooning the bubbling sauce over the fish until it thickens into a glossy coating.

• 8

  Plate the salmon alongside the roasted asparagus and garnish with toasted sesame seeds.