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; 2 tbsp Coconut aminos; 1 tsp Honey; 0.5 tsp Sesame oil; 0.5 tsp Fresh ginger; 1 clove Garlic; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 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 finished with a sticky, ginger-infused teriyaki glaze and served alongside crisp-tender roasted asparagus.

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NUTRITION

Protein

41.1g

Fat

30.2g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1.5 cups Asparagus

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends from the asparagus and toss the spears on the baking sheet with olive oil, sea salt, and black pepper.
3
Roast the asparagus for 10-12 minutes until they are tender and slightly charred at the tips.
4
In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the glaze.
5
Heat a non-stick skillet over medium-high heat with the sesame oil and sear the salmon fillet for 4 minutes on the first side.
6
Flip the salmon, pour the glaze into the pan, and cook for another 3 minutes while spooning the bubbling sauce over the fish until it becomes thick and glossy.
7
Plate the salmon over the roasted asparagus, drizzle with any remaining pan glaze, and garnish with sesame seeds.