Hawaiian Salmon & Asparagus Sheet Pan Meal

• 1 1/2 lbs. salmon or 1 fillet
• 1/4 tsp sea salt
• 1 lb. asparagus, cut into 1-inch pieces
• 1/4 C coconut sugar
• 2 T coconut aminos
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 2 T pineapple juice
• 2 garlic cloves, minced
• 1 green onion, thinly sliced
• pineapple rings for serving (optional)

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1. Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
2. Pat the salmon fillet dry with a paper towel and place it on the sheet pan. Sprinkle the salmon with sea salt and place the asparagus pieces around the salmon fillet
3. In a small bowl whisk together the coconut sugar, coconut aminos, sesame oil, rice vinegar, pineapple juice, garlic, and green onion. Evenly pour the sauce mixture over the salmon fillet. Make sure to coat the whole fillet, using a basting brush if necessary. If you are using pineapple place the rings on top of the salmon.
4. Place the sheet pan in the oven and bake for 15-18 minutes.
5. Serve the salmon using the sauce from the sheet pan for additional flavor.