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; 1 tsp Raw honey; 1 tsp Fresh ginger; 1 clove Garlic; 0.5 tsp Toasted sesame oil; 0.5 tsp Extra virgin 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

Salmon fillet oven-roasted with a savory-sweet coconut aminos glaze, served with crisp-tender asparagus for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

40.7g

Fat

29.8g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

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PREPARATION

1
Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
In a small bowl, whisk together the coconut aminos, raw honey, grated fresh ginger, minced garlic, and toasted sesame oil until well combined.
3
Place the salmon fillet on one side of the prepared baking sheet and the asparagus spears on the other side.
4
Drizzle the extra virgin olive oil over the asparagus and season both the salmon and asparagus with sea salt and black pepper.
5
Brush half of the teriyaki glaze over the salmon fillet, ensuring it is evenly coated.
6
Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
7
Remove from the oven, drizzle the remaining glaze over the salmon, and garnish with sesame seeds before serving.