Name: Teriyaki Glazed Salmon with 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 tbsp Tamari; 1 tsp Honey; 1 tsp Toasted sesame oil; 0.5 tsp Fresh ginger; 1 clove Garlic; 0.25 cup Cooked quinoa; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Pan-seared salmon fillet glazed in a savory-sweet ginger tamari sauce, served over a bed of fluffy quinoa and crisp-tender roasted asparagus.

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NUTRITION

Protein

41.4g

Fat

28.6g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
In a small bowl, whisk together the tamari, honey, grated ginger, and minced garlic to create the glaze.
2
Season the salmon fillet evenly on both sides with sea salt and black pepper.
3
Heat the toasted sesame oil in a non-stick skillet over medium-high heat until shimmering.
4
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.
5
Flip the salmon and add the asparagus spears to the pan, sautéing them in the remaining oil next to the fish.
6
Pour the prepared tamari glaze over the salmon and cook for another 3 to 4 minutes until the sauce is bubbly and thickened.
7
Arrange the warm cooked quinoa on a plate and top with the glazed salmon and asparagus, drizzling any remaining pan sauce over the top.