Name: Teriyaki Glazed Salmon with 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; 0.25 cup cooked brown rice; 1 tsp toasted sesame oil; 1 tbsp coconut aminos; 0.5 tsp raw honey; 1 clove garlic; 0.25 tsp ground ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp sesame seeds

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 Asparagus

Oven-roasted salmon glazed with a savory-sweet coconut aminos reduction, served alongside crisp-tender asparagus and a small portion of nutty brown rice.

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NUTRITION

Protein

45.7g

Fat

19.7g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.25 cup cooked brown rice

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.5 tsp raw honey

1 clove garlic

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
In a small bowl, whisk together the coconut aminos, honey, minced garlic, and ground ginger to create the glaze.
3
Place the salmon fillet and asparagus on the prepared baking sheet, then drizzle both with sesame oil and season with sea salt and black pepper.
4
Brush half of the glaze over the top of the salmon fillet.
5
Roast in the oven for 12-15 minutes until the salmon is flaky and the asparagus is tender.
6
Remove from the oven, drizzle the remaining glaze over the salmon, and serve over the warm brown rice garnished with sesame seeds.