- 1 lb fresh wild caught salmon (3-4 filets)
- ¼ cup coconut aminos*
- ⅓ cup pure honey
- 4 cloves garlic (1 ½ tablespoons)
- Juice of ½ lemon (1-2 tablespoons)
- ¾ to 1 lb. asparagus, ends trimmed
- 1 tablespoon avocado oil or olive oil
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- 4 lemon wedges
- 1 tablespoon cornstarch or 1 ½ tablespoons arrowroot powder
- 1 tablespoon water
- 2 green onions, sliced on the bias, green part only (optional)
- Preheat the oven to 425℉. Optional: Line a large baking sheet with parchment paper for easy clean-up.
- In a small bowl, combine the coconut aminos, honey, garlic, and lemon juice; whisk until the honey dissolves into the mixture. Pour half of the mixture over the salmon in a bowl or container and turn to coat the salmon (can marinate salmon with sauce in the fridge for a few minutes or up to 4 hours, if desired). Pour the other half of the liquid mixture in a small saucepan; set aside.
- Toss the asparagus with oil, salt, and pepper. Spread asparagus out over the prepared baking sheet. Nestle the marinated salmon among the asparagus on the baking sheet and add the lemon wedges. Discard any liquid remaining in the bowl that was used to marinate the salmon.
- Transfer the sheet pan to the oven and bake the salmon and asparagus for 10 minutes.
Meanwhile, place the saucepan with the liquid over medium-high heat and bring to a simmer. In a small bowl, whisk together the cornstarch and 1 tablespoon water until the cornstarch is dissolved and the liquid looks milky white. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the mixture to a simmer, stirring occasionally. Continue to heat for 2-3 minutes, or until the liquid thickens. Remove from heat and let sit for a few minutes to thicken further.
When the baking time is up, remove the salmon and asparagus from the oven and turn the oven to the broil setting. Spoon or brush the glaze over the salmon and asparagus. Return the sheet pan to the oven and broil for 1 to 2 minutes, until the glaze starts to turn golden. Watch closely to avoid burning.
Garnish with sliced green onions. If desired, serve over cooked rice. Store leftovers in an airtight container in the refrigerator for up to 3 days.
*coconut aminos (also called coconut liquid aminos) has a similar savory taste to soy sauce but slightly milder and sweeter, plus it contains 70 percent less sodium than traditional soy sauce. If you don’t have coconut aminos, you can sub in half the amount of soy sauce, shoyu, or tamari and mix with the same amount of water (ie: 1/4 cup soy sauce mixed with 1/4 cup water)
- Serving Size: 1/4 of the salmon and asparagus with glaze
- Calories: 248
- Fat: 9 g
- (Sat Fat: 1 g)
- Sodium: 299 mg
- Carbohydrate: 17 g
- (Fiber: 2 g
- Sugar: 11 g)
- Protein: 25 g
- Cholesterol: 62 mg