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

Enjoy a delightful balance of flavors with a perfectly pan-seared salmon fillet glazed in a homemade teriyaki sauce, paired with roasted asparagus and a side of nutrient-packed quinoa. This dish combines savory and subtly sweet notes with a crisp, fresh asparagus finish that makes every bite a nourishing experience.

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NUTRITION

406kcal
Protein
36.7g
Fat
17.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

100 grams Asparagus

1 tablespoon Teriyaki Sauce

1 teaspoon Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Pat the salmon dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a crispy crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes until the fish is nearly cooked through.

  • 5

    Brush the top of the salmon generously with teriyaki sauce and allow it to heat for an extra minute.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper.

  • 7

    Spread the asparagus on a baking sheet and roast in the oven for 8-10 minutes until tender yet crisp.

  • 8

    Prepare the quinoa if not already cooked, and warm it slightly on the stovetop or in the microwave.

  • 9

    Plate the salmon alongside the roasted asparagus and a serving of quinoa.

  • 10

    Drizzle any remaining teriyaki sauce over the salmon and serve immediately.

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

Enjoy a delightful balance of flavors with a perfectly pan-seared salmon fillet glazed in a homemade teriyaki sauce, paired with roasted asparagus and a side of nutrient-packed quinoa. This dish combines savory and subtly sweet notes with a crisp, fresh asparagus finish that makes every bite a nourishing experience.

NUTRITION

406kcal
Protein
36.7g
Fat
17.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

100 grams Asparagus

1 tablespoon Teriyaki Sauce

1 teaspoon Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the salmon dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a crispy crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes until the fish is nearly cooked through.

  • 5

    Brush the top of the salmon generously with teriyaki sauce and allow it to heat for an extra minute.

  • 6

    Meanwhile, preheat your oven to 425°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper.

  • 7

    Spread the asparagus on a baking sheet and roast in the oven for 8-10 minutes until tender yet crisp.

  • 8

    Prepare the quinoa if not already cooked, and warm it slightly on the stovetop or in the microwave.

  • 9

    Plate the salmon alongside the roasted asparagus and a serving of quinoa.

  • 10

    Drizzle any remaining teriyaki sauce over the salmon and serve immediately.