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 Salmon fillet; 1 cup Asparagus spears; 0.5 tbsp Olive oil; 2 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Fresh ginger; 1 clove Garlic; 0.5 tsp Toasted sesame 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

Oven-roasted salmon fillet brushed with a sticky ginger-garlic glaze, served alongside tender roasted asparagus for a vibrant and savory meal.

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NUTRITION

Protein

43.6g

Fat

21.2g

Carbs

16.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Olive oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame 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 baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus spears and place them on the baking sheet, tossing with olive oil, sea salt, and black pepper.
3
In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, minced garlic, and toasted sesame oil to create the glaze.
4
Place the salmon fillet on the baking sheet next to the asparagus and brush the top generously with half of the teriyaki glaze.
5
Roast in the oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender and slightly charred.
6
Remove from the oven, brush the salmon with the remaining glaze, and sprinkle with sesame seeds before serving hot.