Name: Pan-Seared Teriyaki 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; 1 tsp Extra virgin olive oil; 2 tbsp Coconut aminos; 0.5 tsp Fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 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 fillets glazed in a savory ginger-garlic sauce, served with crisp-tender roasted asparagus for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

44.5g

Fat

27.6g

Carbs

10.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

2 tbsp Coconut aminos

0.5 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 oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus with olive oil, sea salt, and black pepper, then roast for 10 minutes until tender.
3
In a small bowl, whisk together the coconut aminos, minced fresh ginger, and minced garlic.
4
Season the salmon fillet with a tiny pinch of salt and pepper.
5
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.
6
Flip the salmon and pour the coconut aminos mixture into the pan, simmering for 2 minutes until the glaze is syrupy.
7
Serve the glazed salmon alongside the roasted asparagus and garnish with sesame seeds.