Name: Teriyaki Glazed Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 1.5 cups asparagus spears; 1 tsp avocado oil; 1 tbsp tamari; 2 tsp honey; 0.5 tsp sesame oil; 0.5 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds; 1 tbsp green onions

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 glazed with a sticky ginger-tamari reduction and served with crisp-tender roasted asparagus for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

43.0g

Fat

31.9g

Carbs

27.0g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

1.5 cups asparagus spears

1 tsp avocado oil

1 tbsp tamari

2 tsp honey

0.5 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus and toss the spears on the baking sheet with 1 tsp of avocado oil, sea salt, and black pepper.
3
Roast the asparagus for 12-15 minutes until they are tender and slightly charred at the tips.
4
While the asparagus roasts, whisk together the tamari, honey, sesame oil, minced ginger, and minced garlic in a small bowl to create the glaze.
5
Pat the salmon fillet completely dry with a paper towel and season the flesh side with a tiny pinch of sea salt.
6
Heat the remaining 1 tsp of avocado oil in a medium non-stick skillet over medium-high heat.
7
Place the salmon in the skillet skin-side up and sear for 4 minutes without moving it to develop a golden-brown crust.
8
Flip the salmon carefully, pour the teriyaki glaze into the pan, and simmer for 3 minutes while constantly spooning the thickening sauce over the fish.
9
Plate the salmon alongside the roasted asparagus, drizzle with any remaining glaze from the pan, and garnish with sesame seeds and sliced green onions.