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; 2 tbsp tamari; 1 tsp honey; 1 tsp sesame oil; 0.5 tsp fresh ginger; 1 clove garlic; 0.25 cup cooked brown rice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 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

Pan-seared salmon fillets glazed in a savory-sweet tamari reduction, served with crisp-tender roasted asparagus for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

42.7g

Fat

29.1g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

1 cup asparagus

2 tbsp tamari

1 tsp honey

1 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
In a small glass bowl, whisk together the tamari, honey, grated fresh ginger, and minced garlic to create a clean teriyaki glaze.
3
Toss the asparagus spears on one side of the baking sheet with half of the sesame oil, sea salt, and black pepper.
4
Heat the remaining sesame oil in a cast-iron or non-stick skillet over medium-high heat.
5
Season the salmon fillet with a pinch of salt and pepper, then sear for 2-3 minutes per side until a golden crust forms.
6
Transfer the seared salmon to the baking sheet and brush the top generously with the prepared tamari glaze.
7
Roast everything for 8-10 minutes until the salmon is cooked through and the asparagus is tender yet snappy.
8
Serve the glazed salmon over a bed of warm brown rice, drizzling any remaining glaze from the pan over the fish.
9
Finish the dish with a sprinkle of toasted sesame seeds for a nutty crunch.