Teriyaki Glazed Salmon with Roasted Asparagus

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

Teriyaki Glazed Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Salmon with Roasted Asparagus

Enjoy a beautifully balanced dish featuring a tender, teriyaki-glazed salmon paired with crisp roasted asparagus. The steak-like salmon is marinated in a homemade teriyaki mixture, then baked to perfection, while the asparagus is lightly roasted to retain its natural crunch and vibrant flavor.

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NUTRITION

387kcal
Protein
38.2g
Fat
13.2g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (170g)

1 cup Asparagus (134g)

1 tbsp Low Sodium Soy Sauce (16g)

1 tbsp Honey (21g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the salmon fillet on a lined baking sheet and brush generously with the teriyaki glaze. Reserve a small amount for later use if desired.

  • 4

    Arrange the asparagus around the salmon. Drizzle a little extra glaze over the asparagus or season lightly with salt and pepper if preferred.

  • 5

    Bake in the preheated oven for 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork, and the asparagus is tender yet still crisp.

  • 6

    Remove from the oven and, if desired, brush with any remaining glaze before serving.

Teriyaki Glazed Salmon with Roasted Asparagus

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

Teriyaki Glazed Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Salmon with Roasted Asparagus

Enjoy a beautifully balanced dish featuring a tender, teriyaki-glazed salmon paired with crisp roasted asparagus. The steak-like salmon is marinated in a homemade teriyaki mixture, then baked to perfection, while the asparagus is lightly roasted to retain its natural crunch and vibrant flavor.

NUTRITION

387kcal
Protein
38.2g
Fat
13.2g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (170g)

1 cup Asparagus (134g)

1 tbsp Low Sodium Soy Sauce (16g)

1 tbsp Honey (21g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the salmon fillet on a lined baking sheet and brush generously with the teriyaki glaze. Reserve a small amount for later use if desired.

  • 4

    Arrange the asparagus around the salmon. Drizzle a little extra glaze over the asparagus or season lightly with salt and pepper if preferred.

  • 5

    Bake in the preheated oven for 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork, and the asparagus is tender yet still crisp.

  • 6

    Remove from the oven and, if desired, brush with any remaining glaze before serving.