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; 1 cup Asparagus spears; 1 tsp Avocado oil; 1 tbsp Coconut aminos; 1 tsp Honey; 0.5 tsp Fresh ginger; 1 clove Garlic; 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 finished with a sticky ginger-garlic glaze and served alongside vibrant, oven-roasted asparagus spears for a crisp and savory finish.

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NUTRITION

Protein

45g

Fat

28.3g

Carbs

14.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus spears with avocado oil, sea salt, and black pepper on the prepared sheet.
3
Roast the asparagus for 10 to 12 minutes until tender and slightly charred.
4
Whisk the coconut aminos, honey, grated ginger, and minced garlic in a small bowl to create the glaze.
5
Season the salmon fillet with a pinch of salt and sear in a non-stick skillet over medium-high heat for 4 minutes per side.
6
Pour the glaze into the skillet during the last minute of cooking, spooning it over the salmon until it becomes thick and glossy.
7
Plate the salmon next to the roasted asparagus and garnish with sesame seeds.