NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Honey

1 tbsp Tamari

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper on the prepared tray.

• 3

  Roast the asparagus for 10 to 12 minutes until tender and slightly charred.

• 4

  While the vegetables roast, whisk together the honey, tamari, minced garlic, and lemon juice in a small bowl.

• 5

  Season the salmon fillet lightly with salt and pepper, then place it in a non-stick skillet over medium-high heat.

• 6

  Sear the salmon for 4 minutes on the first side, then flip it carefully.

• 7

  Pour the honey-tamari mixture into the pan and cook for another 3 to 4 minutes, spooning the glaze over the fish as it thickens.

• 8

  Plate the salmon alongside the roasted asparagus and drizzle any remaining sticky glaze from the pan over the top.