Name: Teriyaki Glazed Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 1 bunch asparagus; 2 tbsp coconut aminos; 1 tsp raw honey; 0.5 tsp fresh ginger; 1 clove garlic; 1 tsp avocado oil; 0.5 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 finished with a sticky coconut aminos glaze, served with crisp-tender roasted asparagus that offers a delightful snap in every bite.

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NUTRITION

Protein

39.7g

Fat

28.8g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

1 bunch asparagus

2 tbsp coconut aminos

1 tsp raw honey

0.5 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

0.5 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.
2
Trim the tough, woody ends off the asparagus and place the spears on the baking sheet, tossing them with avocado oil, sea salt, and black pepper.
3
In a small mixing bowl, whisk together the coconut aminos, raw honey, minced garlic, and grated fresh ginger until well combined.
4
Place the salmon fillet on the baking sheet next to the asparagus and brush approximately half of the prepared glaze over the top of the fish.
5
Roast in the center of the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender yet crisp.
6
Remove from the oven, drizzle the remaining glaze over the hot salmon, and garnish with sesame seeds before serving.