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 Wild-caught salmon fillet; 1 cup Asparagus spears; 1 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Fresh ginger; 1 tsp Toasted sesame oil; 0.5 tsp Garlic powder; 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

Oven-roasted salmon brushed with a sticky ginger-honey glaze and served alongside crisp-tender asparagus for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

40.3g

Fat

16g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 tsp Toasted sesame oil

0.5 tsp Garlic powder

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 (200°C) and line a large baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the coconut aminos, honey, freshly grated ginger, and toasted sesame oil to create the glaze.
3
Place the salmon fillet and the trimmed asparagus spears onto the prepared baking sheet.
4
Season the asparagus with garlic powder, sea salt, and black pepper, tossing lightly to coat.
5
Brush half of the prepared teriyaki glaze generously over the top of the salmon fillet.
6
Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender and slightly browned.
7
Remove from the oven, drizzle the remaining glaze over the salmon, and garnish with sesame seeds before serving.