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Salmon and Asparagus

Salmón y espárragos


  • 6 ounces wild salmon
  • ½ tablespoon olive oil
  • ½ tablespoon honey
  • 1 tablespoon Aminos or low sodium soy sauce
  • 1 teaspoon red pepper flakes
  • 6 asparagus
  • 1 cup wild rice or brown rice mix
  • Salt and paper to taste


Heat olive oil in a large skillet over medium to high heat. Season both sides of salmon with salt and pepper. Add salmon to skillet and cook 1 to 2 minutes per side until golden brown. While the salmon is cooking, whisk together honey, Aminos, and red pepper flakes in a small bowl. Add vinegar mixture to skillet and simmer until fish is fork-tender. Serve with steamed or sautéed asparagus and wild rice mix.

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