Name: Golden Teriyaki-Glazed Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 1 cup Asparagus spears; 0.25 cup Cooked quinoa; 1 tbsp Tamari; 1 tsp Raw honey; 1 tsp Toasted sesame oil; 0.5 tsp Fresh grated ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Oven-roasted salmon glazed with a vibrant ginger-tamari sauce, served alongside charred asparagus and fluffy quinoa for a savory and satisfying finish.

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NUTRITION

Protein

41.4g

Fat

28.8g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 tbsp Tamari

1 tsp Raw honey

1 tsp Toasted sesame oil

0.5 tsp Fresh grated ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
In a small glass bowl, whisk together the tamari, raw honey, toasted sesame oil, grated ginger, and minced garlic until the glaze is well combined.
3
Arrange the salmon fillet and asparagus spears on the prepared baking sheet in a single layer.
4
Brush the salmon fillet generously with half of the prepared glaze and drizzle the remaining glaze evenly over the asparagus.
5
Lightly season both the salmon and the asparagus with sea salt and black pepper.
6
Roast in the center of the oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender with slightly charred tips.
7
Transfer the warm cooked quinoa to a plate and top with the roasted salmon and asparagus, drizzling any remaining pan juices over the top before serving.