Name: Teriyaki Glazed Salmon with Asparagus
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 1.5 cups Asparagus spears; 2 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Fresh ginger; 1 clove Garlic; 0.5 tbsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

Instructions

Prep 10 min · Cook 12 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the avocado oil, half of the sea salt, and half of the black pepper.
Roast the asparagus in the oven for 10 to 12 minutes until tender but still vibrant green.
While the asparagus roasts, whisk together the coconut aminos, honey, finely minced ginger, and minced garlic in a small bowl to create the teriyaki glaze.
Pat the salmon fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat. Place the salmon in the pan, skin-side up, and sear for 4 minutes until a golden crust forms.
Flip the salmon and pour the teriyaki glaze into the skillet. Cook for another 3 to 4 minutes, spooning the sauce over the fish as it thickens into a glossy coating.
Remove from heat once the salmon is cooked through and the sauce has reduced to a thick glaze.
Plate the roasted asparagus and top with the glazed salmon. Garnish with sesame seeds before serving.

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Instructions

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