YOUR SOLIN GENERATED RECIPE
Golden Teriyaki-Glazed Salmon with Roasted Asparagus
Pan-seared salmon fillets glazed in a savory coconut amino reduction, served with tender oven-roasted asparagus for a meal that feels both light and incredibly satisfying.
INGREDIENTS
6.5 oz Salmon fillet
1 cup Asparagus spears
1 tbsp Coconut aminos
0.5 tsp Honey
0.5 tsp Toasted sesame oil
0.5 tsp Avocado oil
0.25 tsp Fresh ginger
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends of the asparagus and toss the spears with avocado oil, sea salt, and black pepper on the prepared baking sheet.
Roast the asparagus for 10-12 minutes until they are tender-crisp and slightly charred.
While the asparagus roasts, whisk together the coconut aminos, honey, toasted sesame oil, grated fresh ginger, and minced garlic in a small bowl.
Heat a high-quality non-stick skillet over medium-high heat and sear the salmon fillet for 4-5 minutes on the first side until a golden crust forms.
Flip the salmon and pour the glaze mixture into the pan, allowing it to bubble and thicken for 2-3 minutes while you spoon it over the fish.
Remove from heat once the salmon is cooked through and the glaze is sticky, then serve immediately alongside the roasted asparagus.