NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cup Asparagus spears

1 tsp Honey

1 tbsp Tamari

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Lemon juice

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 the olive oil and half of the sea salt and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 minutes until tender and slightly charred.

• 4

  In a small bowl, whisk together the honey, tamari, minced garlic, and lemon juice to create the glaze.

• 5

  Season the salmon fillet with the remaining salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

• 7

  Flip the salmon and pour the honey-tamari mixture into the pan, allowing it to bubble and thicken.

• 8

  Spoon the sticky glaze over the salmon for 2 to 3 minutes until the fish is cooked through and the sauce is reduced.

• 9

  Plate the roasted asparagus and top with the glazed salmon, drizzling any remaining pan sauce over the top.