Crispy Pan-Seared Salmon with Sweet Teriyaki Glaze and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Salmon with Sweet Teriyaki Glaze and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Sweet Teriyaki Glaze and Roasted Asparagus

Enjoy this vibrant dish featuring a perfectly seared salmon fillet glazed with a sweet teriyaki sauce, paired with tender roasted asparagus. The combination of crisp, flavorful fish and lightly caramelized veggies makes for a satisfying yet healthy meal that's as pleasing to the eyes as it is to your taste buds.

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NUTRITION

459kcal
Protein
40.4g
Fat
27.1g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Honey

1 Garlic clove

1 teaspoon Fresh Ginger

1/2 teaspoon Sesame Seeds

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse the asparagus, trim the woody ends, and toss with olive oil, salt, and pepper before spreading them on a baking sheet.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, pat the salmon fillet dry with a paper towel.

  • 5

    Season both sides of the salmon with a pinch of salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and lightly coat with a tiny bit of olive oil.

  • 7

    Place the salmon skin-side down and sear for 3-4 minutes until crispy; flip and cook the other side for an additional 3-4 minutes until just cooked through.

  • 8

    In a small bowl, whisk together low-sodium soy sauce, honey, minced garlic, and grated fresh ginger to create the teriyaki glaze.

  • 9

    During the last minute of salmon cooking, spoon the glaze over the fillet in the skillet, allowing it to warm and slightly thicken.

  • 10

    Plate the salmon next to the roasted asparagus and drizzle any remaining glaze over the top.

  • 11

    Garnish with a light sprinkle of sesame seeds before serving.

Crispy Pan-Seared Salmon with Sweet Teriyaki Glaze and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Salmon with Sweet Teriyaki Glaze and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Sweet Teriyaki Glaze and Roasted Asparagus

Enjoy this vibrant dish featuring a perfectly seared salmon fillet glazed with a sweet teriyaki sauce, paired with tender roasted asparagus. The combination of crisp, flavorful fish and lightly caramelized veggies makes for a satisfying yet healthy meal that's as pleasing to the eyes as it is to your taste buds.

NUTRITION

459kcal
Protein
40.4g
Fat
27.1g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Honey

1 Garlic clove

1 teaspoon Fresh Ginger

1/2 teaspoon Sesame Seeds

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse the asparagus, trim the woody ends, and toss with olive oil, salt, and pepper before spreading them on a baking sheet.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, pat the salmon fillet dry with a paper towel.

  • 5

    Season both sides of the salmon with a pinch of salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and lightly coat with a tiny bit of olive oil.

  • 7

    Place the salmon skin-side down and sear for 3-4 minutes until crispy; flip and cook the other side for an additional 3-4 minutes until just cooked through.

  • 8

    In a small bowl, whisk together low-sodium soy sauce, honey, minced garlic, and grated fresh ginger to create the teriyaki glaze.

  • 9

    During the last minute of salmon cooking, spoon the glaze over the fillet in the skillet, allowing it to warm and slightly thicken.

  • 10

    Plate the salmon next to the roasted asparagus and drizzle any remaining glaze over the top.

  • 11

    Garnish with a light sprinkle of sesame seeds before serving.