Name: 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; 1.5 cups Asparagus spears; 1 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Sesame oil; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 cup Brown rice; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Toasted 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 glazed in a savory coconut aminos reduction, served alongside crisp-tender roasted asparagus for a vibrant and nutrient-dense finish.

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NUTRITION

Protein

42.4g

Fat

32.7g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1.5 cups Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Brown rice

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Toasted sesame seeds

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss asparagus with avocado oil, sea salt, and black pepper, then roast for 12 minutes until tender.
3
In a small bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic to create the glaze.
4
Heat sesame oil in a non-stick skillet over medium-high heat.
5
Sear the salmon skin-side up for 4 minutes until a golden crust forms, then flip the fillet.
6
Pour the glaze into the pan and simmer for 2 to 3 minutes, spooning the thickening sauce over the salmon until cooked through.
7
Serve the glazed salmon over cooked brown rice with the roasted asparagus and garnish with toasted sesame seeds.