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; 12 medium asparagus spears; 1 tbsp coconut aminos; 1 tsp raw honey; 1 tsp toasted sesame oil; 0.5 tsp fresh ginger; 1 clove garlic; 1 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

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 finished with a sticky ginger-garlic glaze, served alongside crisp-tender asparagus for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

45.8g

Fat

17.4g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

7 oz salmon fillet

12 medium asparagus spears

1 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

0.5 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Snap off the woody ends of the asparagus and place the spears on the baking sheet, tossing them with half of the sesame oil, sea salt, and black pepper.
3
In a small bowl, whisk together the coconut aminos, raw honey, grated fresh ginger, and minced garlic until the honey is fully dissolved.
4
Pat the salmon fillet dry with a paper towel, place it on the baking sheet, and brush the top generously with half of the prepared glaze.
5
Roast in the center of the oven for 12 to 14 minutes, or until the salmon is opaque and flakes easily with a fork.
6
Remove from the oven, drizzle the remaining glaze over the fish, and sprinkle with toasted sesame seeds before serving.