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 wild-caught salmon fillet; 10 spears asparagus; 1 tsp extra virgin olive oil; 1 tbsp tamari; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp sesame seeds

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 fillets brushed with a sticky ginger-tamari glaze and served with crisp-tender roasted asparagus for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

44.3g

Fat

16.7g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

7 oz wild-caught salmon fillet

10 spears asparagus

1 tsp extra virgin olive oil

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

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 (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on the baking sheet. Drizzle with olive oil, sea salt, and black pepper, tossing to coat evenly.
3
In a small bowl, whisk together the tamari, honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.
4
Pat the salmon fillet dry with a paper towel and place it on the baking sheet next to the asparagus.
5
Brush half of the teriyaki glaze over the salmon fillet.
6
Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
7
Remove from the oven and brush the remaining glaze over the salmon.
8
Garnish with sesame seeds and serve immediately.