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 cup Asparagus spears; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Coconut aminos; 1 tsp Honey; 0.5 tsp Fresh ginger; 1 clove Garlic; 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 finished with a sticky coconut aminos glaze and served alongside crisp-tender roasted asparagus for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

38.5g

Fat

28.1g

Carbs

16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus and toss the spears with olive oil, half of the sea salt, and half of the black pepper.
3
Spread the asparagus in a single layer on the prepared baking sheet and roast for 12-15 minutes until tender and slightly charred.
4
While the asparagus roasts, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl to create the teriyaki glaze.
5
Season the salmon fillet with the remaining salt and pepper, then sear in a non-stick skillet over medium-high heat for about 4-5 minutes per side.
6
During the last 2 minutes of cooking, pour the glaze into the skillet and use a spoon to continuously baste the salmon until the sauce thickens into a glossy coating.
7
Plate the glazed salmon alongside the roasted asparagus and garnish with sesame seeds for a delicate crunch.