Crispy Gochujang Glazed Salmon with Roasted Asparagus and Quinoa

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

Crispy Gochujang Glazed Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Gochujang Glazed Salmon with Roasted Asparagus and Quinoa

Experience a burst of tangy-sweet and savory flavors with this crispy gochujang glazed salmon paired with perfectly roasted asparagus and a light bed of fluffy quinoa. Each bite delivers a satisfying crunch from the salmon’s crisp exterior, a subtle earthiness from the asparagus, and the nutty undertones of quinoa, making it a well-balanced, delicious dish.

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NUTRITION

400kcal
Protein
32.1g
Fat
20.7g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

6 spears Asparagus

1/2 cup Cooked Quinoa

1 tsp Gochujang Paste

1 tsp Honey

1 tsp Reduced Sodium Soy Sauce

1 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Fresh Ginger, grated

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the gochujang paste, honey, soy sauce, minced garlic, and grated ginger to create the glaze.

  • 3

    Pat the salmon dry and brush both sides lightly with the glaze.

  • 4

    Place the salmon fillet on one side of the baking sheet. Arrange the asparagus spears on the other side, tossing them with olive oil, salt, and pepper.

  • 5

    Roast in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and the asparagus is tender with crispy edges.

  • 6

    Meanwhile, prepare the quinoa if not pre-cooked. Fluff the cooked quinoa and warm it up as needed.

  • 7

    Plate the quinoa as a base, top with the roasted salmon, and serve alongside the asparagus. Drizzle any remaining glaze from the salmon over the top.

  • 8

    Enjoy your nutritious, flavorful meal!

Crispy Gochujang Glazed Salmon with Roasted Asparagus and Quinoa

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

Crispy Gochujang Glazed Salmon with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Gochujang Glazed Salmon with Roasted Asparagus and Quinoa

Experience a burst of tangy-sweet and savory flavors with this crispy gochujang glazed salmon paired with perfectly roasted asparagus and a light bed of fluffy quinoa. Each bite delivers a satisfying crunch from the salmon’s crisp exterior, a subtle earthiness from the asparagus, and the nutty undertones of quinoa, making it a well-balanced, delicious dish.

NUTRITION

400kcal
Protein
32.1g
Fat
20.7g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

6 spears Asparagus

1/2 cup Cooked Quinoa

1 tsp Gochujang Paste

1 tsp Honey

1 tsp Reduced Sodium Soy Sauce

1 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Fresh Ginger, grated

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the gochujang paste, honey, soy sauce, minced garlic, and grated ginger to create the glaze.

  • 3

    Pat the salmon dry and brush both sides lightly with the glaze.

  • 4

    Place the salmon fillet on one side of the baking sheet. Arrange the asparagus spears on the other side, tossing them with olive oil, salt, and pepper.

  • 5

    Roast in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and the asparagus is tender with crispy edges.

  • 6

    Meanwhile, prepare the quinoa if not pre-cooked. Fluff the cooked quinoa and warm it up as needed.

  • 7

    Plate the quinoa as a base, top with the roasted salmon, and serve alongside the asparagus. Drizzle any remaining glaze from the salmon over the top.

  • 8

    Enjoy your nutritious, flavorful meal!