Name: Teriyaki Glazed Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 2 cup Asparagus spears; 1 tbsp Coconut aminos; 1 tsp Honey; 0.5 tsp Fresh ginger; 1 clove Garlic; 1 tsp 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 ginger sauce served alongside tender-crisp roasted asparagus spears.

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NUTRITION

Protein

50g

Fat

28.8g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

2 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp 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 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 to 12 minutes until they are tender-crisp and slightly browned.
4
While the vegetables roast, whisk together the coconut aminos, honey, grated ginger, and minced garlic in a small bowl to create the glaze.
5
Heat a non-stick skillet over medium-high heat and sear the salmon fillet for 4 minutes on the first side.
6
Flip the salmon and pour the glaze into the pan, cooking for another 3 minutes while spooning the sauce over the fish until it thickens and caramelizes.
7
Plate the glazed salmon over the bed of roasted asparagus and sprinkle with sesame seeds before serving.