Pan-Seared Teriyaki 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 Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Teriyaki Salmon with Roasted Asparagus

Savor a beautifully pan-seared salmon fillet, glazed with a tangy teriyaki sauce and served with tender roasted asparagus spears. This dish boasts a satisfying balance of lean protein and vibrant vegetables, perfect for a wholesome meal at any time.

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NUTRITION

444kcal
Protein
41.0g
Fat
25.7g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus

1 tablespoon Teriyaki Sauce

1 teaspoon Olive Oil

1 teaspoon Fresh Ginger (minced)

1 clove Minced Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) to roast the asparagus.

  • 2

    Wash and trim the asparagus, then place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

  • 3

    Roast the asparagus in the oven for 10-12 minutes until tender and lightly browned.

  • 4

    While the asparagus roasts, pat the salmon dry with a paper towel. Season both sides lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Add a dash of olive oil if needed for the salmon.

  • 6

    Place the salmon skin-side down (if applicable) and let it sear for about 3-4 minutes without moving to achieve a crispy finish.

  • 7

    Carefully flip the salmon and add the minced garlic and ginger to the pan. Sauté for another 3-4 minutes until the salmon is nearly cooked through.

  • 8

    Drizzle the teriyaki sauce over the salmon in the final minute of cooking, allowing it to glaze the fish.

  • 9

    Remove the salmon from the pan once it's cooked to your preferred doneness.

  • 10

    Plate the salmon alongside the roasted asparagus and serve immediately.

Pan-Seared Teriyaki 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 Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Teriyaki Salmon with Roasted Asparagus

Savor a beautifully pan-seared salmon fillet, glazed with a tangy teriyaki sauce and served with tender roasted asparagus spears. This dish boasts a satisfying balance of lean protein and vibrant vegetables, perfect for a wholesome meal at any time.

NUTRITION

444kcal
Protein
41.0g
Fat
25.7g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus

1 tablespoon Teriyaki Sauce

1 teaspoon Olive Oil

1 teaspoon Fresh Ginger (minced)

1 clove Minced Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) to roast the asparagus.

  • 2

    Wash and trim the asparagus, then place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

  • 3

    Roast the asparagus in the oven for 10-12 minutes until tender and lightly browned.

  • 4

    While the asparagus roasts, pat the salmon dry with a paper towel. Season both sides lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Add a dash of olive oil if needed for the salmon.

  • 6

    Place the salmon skin-side down (if applicable) and let it sear for about 3-4 minutes without moving to achieve a crispy finish.

  • 7

    Carefully flip the salmon and add the minced garlic and ginger to the pan. Sauté for another 3-4 minutes until the salmon is nearly cooked through.

  • 8

    Drizzle the teriyaki sauce over the salmon in the final minute of cooking, allowing it to glaze the fish.

  • 9

    Remove the salmon from the pan once it's cooked to your preferred doneness.

  • 10

    Plate the salmon alongside the roasted asparagus and serve immediately.