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; 2 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Fresh ginger; 1 clove Garlic; 1 tsp Extra virgin olive oil; 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 finished with a sticky coconut aminos glaze and served alongside tender-crisp roasted asparagus spears for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

45.0g

Fat

28.3g

Carbs

17g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Extra virgin olive oil

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) and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears on the baking sheet with the olive oil, sea salt, and black pepper.
3
Roast the asparagus in the oven for 12 to 15 minutes until tender-crisp and slightly browned.
4
While the asparagus roasts, whisk together the coconut aminos, honey, minced fresh ginger, and minced garlic in a small bowl to create the glaze.
5
Heat a non-stick skillet over medium-high heat. Season the salmon fillet lightly with a pinch of salt and sear for 4 to 5 minutes on the first side until golden.
6
Flip the salmon and pour the teriyaki glaze into the pan. Let the glaze bubble and reduce for another 3 to 4 minutes while spooning it over the fish until it becomes thick and sticky.
7
Plate the salmon alongside the roasted asparagus and garnish with sesame seeds before serving.