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 tbsp Coconut aminos; 0.5 tsp Honey; 1 tsp Fresh ginger; 1 clove Garlic; 1 tsp Sesame oil; 1 tsp Avocado oil; 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

Pan-seared salmon glazed in a savory-sweet ginger sauce, served alongside oven-roasted asparagus for a meal that features a perfectly crisp skin.

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NUTRITION

Protein

44.7g

Fat

32.8g

Carbs

12g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

0.5 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame oil

1 tsp Avocado oil

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss asparagus with sesame oil, sea salt, and black pepper, then spread in a single layer on the baking sheet.
3
In a small bowl, whisk together coconut aminos, honey, grated ginger, and minced garlic to create the glaze.
4
Heat avocado oil in a non-stick pan over medium-high heat and sear salmon skin-side down for 4 minutes until crispy.
5
Flip the salmon and pour the teriyaki glaze over the fillet, cooking for another 2-3 minutes until the sauce thickens and the fish is opaque.
6
Roast the asparagus in the oven for 10-12 minutes until tender-crisp while the salmon finishes.
7
Plate the salmon and asparagus, drizzling any remaining pan glaze over the top and garnishing with sesame seeds.