Name: Teriyaki Glazed Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Salmon fillet; 1 cup Asparagus spears; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tbsp Coconut aminos; 1 tsp Honey; 0.5 tsp Fresh ginger; 1 clove Garlic; 1 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 fillet finished with a glossy, ginger-infused teriyaki glaze and served with a side of crisp-tender roasted asparagus.

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NUTRITION

Protein

41.6g

Fat

30.2g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends from the asparagus and toss the spears with olive oil, sea salt, and black pepper directly on the baking sheet.
3
In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic until the honey is fully dissolved.
4
Heat a non-stick oven-safe skillet over medium-high heat and sear the salmon fillet skin-side down for 3 minutes to crisp the skin.
5
Flip the salmon, pour the teriyaki glaze over the top, and place the skillet in the oven alongside the asparagus tray.
6
Roast for 8 to 10 minutes until the salmon is flaky and the asparagus is tender, then garnish with sesame seeds before serving.