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; 1 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Fresh ginger; 1 clove Garlic; 1 tsp Avocado oil; 0.5 tsp Toasted sesame oil; 0.5 tsp Sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Cooked quinoa

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 glazed with a vibrant ginger-teriyaki sauce, served alongside tender roasted asparagus for a meal that is satisfyingly crisp.

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NUTRITION

Protein

40.3g

Fat

31.9g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.5 tsp Toasted sesame oil

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus with avocado oil, sea salt, and black pepper, then spread it in a single layer on the prepared sheet.
3
Roast the asparagus for 10-12 minutes until tender and slightly charred.
4
In a small bowl, whisk together the coconut aminos, honey, ginger, and garlic to create the glaze.
5
Heat a non-stick skillet over medium-high heat and add the toasted sesame oil.
6
Sear the salmon fillet for 4-5 minutes on the first side until a golden crust forms.
7
Flip the salmon, pour the glaze into the pan, and cook for another 3-4 minutes while spooning the sauce over the fish.
8
Serve the glazed salmon over the warm quinoa with the roasted asparagus on the side, garnished with sesame seeds.