Honey Glazed Salmon
Ingredients
The salmon and asparagus
-
1
lb
fresh wild caught salmon
-
¾ to 1
lb
asparagus
-
4
cloves
garlic
-
½
lemon
juice
-
4
pieces
lemon wedges
-
2
green onions
sliced
The glaze
-
¼
cup
coconut aminos
-
⅓
cup
pure honey
-
1
tablespoon
cornstarch or arrowroot powder
-
1
tablespoon
water
The seasoning
-
1
tablespoon
avocado oil or olive oil
-
¼
teaspoon
fine salt
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 425℉ and optionally line a baking sheet with parchment paper.
- Whisk together coconut aminos, honey, garlic, and lemon juice; pour half over the salmon and marinate.
- Toss asparagus with oil, salt, and pepper, then spread on the baking sheet with the marinated salmon and lemon wedges.
- Bake for 10 minutes.
- Meanwhile, simmer the reserved sauce and whisk in cornstarch mixed with water until thickened.
- Broil the salmon and asparagus for 1-2 minutes after applying the glaze.
Nutrition Facts (estimated)
Servings
4 servings
Calories
248
Total fat
9g
Total carbohydrates
17g
Total protein
25g
Sodium
299mg
Cholesterol
62mg
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