Sticky Date Glazed Salmon with Roasted Asparagus

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

Sticky Date Glazed Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sticky Date Glazed Salmon with Roasted Asparagus

Enjoy a beautifully balanced dish featuring tender, sticky date glazed salmon paired with crisp roasted asparagus. The natural sweetness of the dates melds seamlessly with the rich flavor of the salmon, while lightly seasoned asparagus provides a refreshing crunch, making every bite a delightful experience.

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NUTRITION

504kcal
Protein
39.5g
Fat
25.2g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

2 Medjool Dates

1 tsp Soy Sauce

1 cup Asparagus

1/2 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the asparagus.

  • 2

    Pit the medjool dates and finely chop them. In a small saucepan over low heat, combine the chopped dates with 1 teaspoon soy sauce and a splash of water. Simmer for 3-4 minutes until a thick, sticky glaze forms.

  • 3

    Place the salmon on a lined baking sheet. Brush the sticky date glaze generously over the top of the salmon fillet.

  • 4

    Trim the asparagus and place them on another baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

  • 5

    Place both the salmon and asparagus in the oven. Roast the asparagus for about 10-12 minutes until tender, and bake the salmon for 12-15 minutes until it flakes easily with a fork.

  • 6

    Plate the salmon with a side of roasted asparagus, and enjoy this balanced, flavorful meal.

Sticky Date Glazed Salmon with Roasted Asparagus

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

Sticky Date Glazed Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sticky Date Glazed Salmon with Roasted Asparagus

Enjoy a beautifully balanced dish featuring tender, sticky date glazed salmon paired with crisp roasted asparagus. The natural sweetness of the dates melds seamlessly with the rich flavor of the salmon, while lightly seasoned asparagus provides a refreshing crunch, making every bite a delightful experience.

NUTRITION

504kcal
Protein
39.5g
Fat
25.2g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

2 Medjool Dates

1 tsp Soy Sauce

1 cup Asparagus

1/2 tbsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the asparagus.

  • 2

    Pit the medjool dates and finely chop them. In a small saucepan over low heat, combine the chopped dates with 1 teaspoon soy sauce and a splash of water. Simmer for 3-4 minutes until a thick, sticky glaze forms.

  • 3

    Place the salmon on a lined baking sheet. Brush the sticky date glaze generously over the top of the salmon fillet.

  • 4

    Trim the asparagus and place them on another baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

  • 5

    Place both the salmon and asparagus in the oven. Roast the asparagus for about 10-12 minutes until tender, and bake the salmon for 12-15 minutes until it flakes easily with a fork.

  • 6

    Plate the salmon with a side of roasted asparagus, and enjoy this balanced, flavorful meal.