Name: Pan-Seared Teriyaki 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 cup Asparagus spears; 1 tbsp Coconut aminos; 0.5 tsp Honey; 1 tsp Avocado oil; 0.25 tsp Garlic powder; 0.25 tsp Ground ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

Pan-Seared Teriyaki 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

Pan-Seared Teriyaki Salmon with Roasted Asparagus

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

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NUTRITION

Protein

38.5g

Fat

29.5g

Carbs

12.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Coconut aminos

0.5 tsp Honey

1 tsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss asparagus with half of the avocado oil, salt, and pepper, then roast for 10-12 minutes until tender.
3
In a small bowl, whisk together coconut aminos, honey, garlic powder, and ground ginger to create the glaze.
4
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
5
Season the salmon with remaining salt and pepper, then sear for 4-5 minutes on the first side.
6
Flip the salmon, pour the teriyaki glaze into the pan, and cook for another 3-4 minutes while spooning the thickening sauce over the fish.
7
Serve the glazed salmon immediately alongside the roasted asparagus and garnish with sesame seeds.