NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Toss the asparagus spears on the baking sheet with avocado oil, sea salt, and black pepper.

• 3

  In a small bowl, whisk together the tamari, honey, grated ginger, minced garlic, and toasted sesame oil to create the glaze.

• 4

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

• 5

  Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 3-4 minutes until a golden crust forms.

• 6

  Flip the salmon and brush the top generously with half of the prepared teriyaki glaze.

• 7

  Place the asparagus in the oven to roast for 8-10 minutes while the salmon finishes cooking in the pan.

• 8

  Drizzle the remaining glaze over the salmon during the last minute of cooking until it becomes thick and glossy.

• 9

  Serve the glazed salmon immediately over the roasted asparagus and garnish with sesame seeds.