Teriyaki Glazed Salmon with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Teriyaki Glazed Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Salmon with Roasted Asparagus

Pan-seared salmon and roasted asparagus finished with a glossy ginger-teriyaki glaze for a meal that is both savory and satisfying.

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NUTRITION

427kcal
Protein
42.5g
Fat
20.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

1.5 cup Fresh asparagus

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Toasted sesame seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears directly on the baking sheet with the extra virgin olive oil, sea salt, and black pepper.

  • 3

    Roast the asparagus for 12 to 15 minutes until the tips are slightly charred and the stalks are crisp-tender.

  • 4

    While the vegetables roast, whisk together the coconut aminos, raw honey, grated fresh ginger, minced garlic, and toasted sesame oil in a small bowl until well combined.

  • 5

    Season the salmon fillet lightly with a pinch of salt and pepper on both sides.

  • 6

    Heat a medium non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and pour the teriyaki glaze into the pan, allowing it to bubble and thicken for 3 minutes while spooning the sauce over the fish to coat it thoroughly.

  • 8

    Plate the salmon alongside the roasted asparagus, drizzling any remaining glossy glaze from the pan over the top and finishing with a sprinkle of 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.

Teriyaki Glazed Salmon with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Salmon with Roasted Asparagus

Pan-seared salmon and roasted asparagus finished with a glossy ginger-teriyaki glaze for a meal that is both savory and satisfying.

NUTRITION

427kcal
Protein
42.5g
Fat
20.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

1.5 cup Fresh asparagus

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Toasted sesame seeds

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears directly on the baking sheet with the extra virgin olive oil, sea salt, and black pepper.

  • 3

    Roast the asparagus for 12 to 15 minutes until the tips are slightly charred and the stalks are crisp-tender.

  • 4

    While the vegetables roast, whisk together the coconut aminos, raw honey, grated fresh ginger, minced garlic, and toasted sesame oil in a small bowl until well combined.

  • 5

    Season the salmon fillet lightly with a pinch of salt and pepper on both sides.

  • 6

    Heat a medium non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and pour the teriyaki glaze into the pan, allowing it to bubble and thicken for 3 minutes while spooning the sauce over the fish to coat it thoroughly.

  • 8

    Plate the salmon alongside the roasted asparagus, drizzling any remaining glossy glaze from the pan over the top and finishing with a sprinkle of toasted sesame seeds.