Asian Sheet Pan Salmon and Veggies
serves 2 (with leftover veggies)
2, 4 oz Wild Caught Salmon Filets, boneless, skinless
1 lb. asparagus spears, ends trimmed
1 lb. baby carrots or veggie of your choice (broccoli, sweet potatoes or bok choy would be great
1 Tbsp. coconut aminos
1 Tbsp. almond butter
1/2 tsp. agave or honey
1/2 tsp. ground ginger
1/2 tsp. garlic powder
salt and pepper
Preheat your oven to 400 degrees. On a parchment lined baking sheet arrange veggies and salmon so everything is on an even layer. Season the salmon and veggies with salt and pepper.
In a small bowl whisk coconut aminos, almond butter, agave, ground ginger and garlic powder. Brush 1/2 of the sauce over the salmon and veggies. Bake for 10 minutes, then brush with remainder of the sauce. Bake for another 5 minutes.
Divide among plates, sprinkle with sesame seeds and serve.