YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Teriyaki Salmon with Roasted Asparagus
Enjoy a beautifully seared salmon with a glossy teriyaki finish paired with roasted asparagus spears. This dish delivers a satisfying crunch with a savory-sweet glaze, making it a delightful option for a balanced dinner.
INGREDIENTS
6 ounces Salmon Fillet
1 tablespoon Teriyaki Sauce
6 spears Asparagus
1 teaspoon Olive Oil
PREPARATION
Pat the salmon dry with a paper towel and lightly brush with teriyaki sauce on both sides.
Heat a non-stick skillet over medium-high heat and add olive oil.
Place the salmon skin-side down in the skillet and press gently to ensure even contact with the pan. Sear for about 3-4 minutes until the skin is crispy.
Flip the salmon and cook for another 3-4 minutes until the fish is just cooked through while remaining tender inside.
Meanwhile, preheat your oven to 425°F. Toss the asparagus with a small drizzle of olive oil, a pinch of salt, and pepper.
Arrange the asparagus on a baking sheet and roast for 8-10 minutes, or until tender and slightly charred.
Plate the salmon alongside the roasted asparagus and drizzle any remaining teriyaki sauce over the salmon for additional flavor.