Name: Teriyaki Glazed Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 1 cup Asparagus spears; 2 tbsp Coconut aminos; 0.5 tbsp Honey; 0.5 tsp Toasted sesame oil; 0.5 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

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

Teriyaki Glazed Salmon with Roasted Asparagus

Pan-seared salmon fillets glazed in a savory-sweet coconut aminos reduction, served alongside crisp-tender roasted asparagus for a vibrant and nourishing meal.

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NUTRITION

Protein

42.1g

Fat

32.4g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

0.5 tbsp Honey

0.5 tsp Toasted sesame oil

0.5 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 baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper on the prepared baking sheet.
3
Roast the asparagus for 12-15 minutes until they are tender and slightly charred at the tips.
4
While the vegetables roast, whisk together the coconut aminos, honey, toasted sesame oil, minced ginger, and minced garlic in a small bowl.
5
Season the salmon fillet with a pinch of salt and sear in a non-stick skillet over medium-high heat for 4-5 minutes per side.
6
During the last 2 minutes of cooking, pour the teriyaki sauce into the skillet and spoon it over the salmon as it thickens into a sticky glaze.
7
Plate the salmon over the roasted asparagus and garnish with sesame seeds before serving.