Name: Teriyaki Glazed Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 7 oz raw salmon fillet; 1 cup raw asparagus spears; 1 tsp olive oil; 1 tbsp coconut aminos; 1 tsp honey; 1 tsp sesame oil; 0.5 tsp raw grated ginger; 1 clove raw garlic; 0.5 tsp sesame seeds; 1 tbsp raw sliced green onion; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 12 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Trim the woody ends off the raw asparagus spears and place them on one side of the prepared baking sheet.
Drizzle the asparagus with the olive oil and sprinkle with half of the sea salt and black pepper, then toss to coat evenly.
In a small bowl, whisk together the coconut aminos, honey, sesame oil, raw grated ginger, and the raw garlic (finely minced) until the glaze is well combined.
Place the raw salmon fillet on the other side of the baking sheet and season the top with the remaining sea salt and black pepper.
Brush half of the prepared teriyaki glaze generously over the top and sides of the salmon fillet.
Roast in the oven for 10 to 12 minutes, or until the salmon flakes easily with a fork and the asparagus is tender and lightly browned.
Remove from the oven, brush the remaining glaze over the warm salmon, and garnish the entire dish with sesame seeds and raw sliced green onions before serving.

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Ingredients

Instructions

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