Name: Golden Teriyaki-Glazed Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz salmon fillet; 1 cup asparagus spears; 1 tbsp coconut aminos; 1 tsp honey; 1 tsp olive oil; 0.5 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds

Golden Teriyaki-Glazed Salmon with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Golden Teriyaki-Glazed Salmon with Roasted Asparagus

Pan-seared salmon fillets brushed with a savory-sweet coconut aminos glaze, served alongside crisp-tender roasted asparagus for a vibrant and nourishing meal.

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NUTRITION

Protein

44.7g

Fat

29.4g

Carbs

14.7g

SERVINGS

1 serving

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp coconut aminos

1 tsp honey

1 tsp olive oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.
3
Drizzle the asparagus with olive oil and season with sea salt and black pepper, tossing to coat evenly.
4
Roast the asparagus in the oven for 12-15 minutes until they are crisp-tender and slightly charred.
5
While the vegetables roast, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl to create the glaze.
6
Season the salmon fillet with a pinch of salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.
7
Flip the salmon and pour the glaze into the pan, allowing it to bubble and thicken for another 3-4 minutes while spooning the sauce over the fish.
8
Plate the roasted asparagus and top with the glazed salmon, finishing with a sprinkle of sesame seeds.