Pan-Seared Teriyaki Glazed Salmon with Roasted Asparagus

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

Pan-Seared Teriyaki Glazed Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Teriyaki Glazed Salmon with Roasted Asparagus

Savor a perfectly seared 6-ounce salmon fillet glazed in a homemade teriyaki sauce, paired with tender roasted asparagus spears drizzled with olive oil. This dish delights with a crisp exterior, succulent interior, and a harmonious blend of savory and subtly sweet flavors.

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NUTRITION

353kcal
Protein
38.8g
Fat
19.9g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 bunch (≈134g) Asparagus

1 tbsp Teriyaki Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse the asparagus and trim off the woody ends. Place them on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper.

  • 3

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

  • 4

    Meanwhile, pat the salmon fillet dry with paper towels. Season lightly with salt and pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes.

  • 6

    Flip the salmon and pour the teriyaki sauce over the top. Let cook for another 3-4 minutes, basting the salmon with the glaze until it is cooked through and the glaze becomes sticky.

  • 7

    Plate the salmon alongside the roasted asparagus, and drizzle any remaining glaze over the top for extra flavor.

  • 8

    Serve immediately and enjoy your balanced, flavorful dinner.

Pan-Seared Teriyaki Glazed Salmon with Roasted Asparagus

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

Pan-Seared Teriyaki Glazed Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Teriyaki Glazed Salmon with Roasted Asparagus

Savor a perfectly seared 6-ounce salmon fillet glazed in a homemade teriyaki sauce, paired with tender roasted asparagus spears drizzled with olive oil. This dish delights with a crisp exterior, succulent interior, and a harmonious blend of savory and subtly sweet flavors.

NUTRITION

353kcal
Protein
38.8g
Fat
19.9g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 bunch (≈134g) Asparagus

1 tbsp Teriyaki Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse the asparagus and trim off the woody ends. Place them on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper.

  • 3

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

  • 4

    Meanwhile, pat the salmon fillet dry with paper towels. Season lightly with salt and pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes.

  • 6

    Flip the salmon and pour the teriyaki sauce over the top. Let cook for another 3-4 minutes, basting the salmon with the glaze until it is cooked through and the glaze becomes sticky.

  • 7

    Plate the salmon alongside the roasted asparagus, and drizzle any remaining glaze over the top for extra flavor.

  • 8

    Serve immediately and enjoy your balanced, flavorful dinner.