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; 1.5 cups Asparagus spears; 1 tsp Extra virgin olive oil; 1 tbsp Coconut aminos; 1 tsp Raw honey; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 finished with a glossy ginger-teriyaki glaze, paired with crisp-tender roasted asparagus for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

47.6g

Fat

29g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends of the asparagus and toss the spears with the olive oil and half of the sea salt and black pepper.
3
Roast the asparagus for 10 to 12 minutes until tender yet still slightly crisp.
4
In a small bowl, whisk together the coconut aminos, raw honey, grated fresh ginger, and minced garlic to create the glaze.
5
Season the salmon fillet with the remaining salt and pepper, then sear in a hot non-stick skillet over medium-high heat for 4 minutes per side.
6
Reduce the heat and pour the glaze into the skillet, spooning it over the salmon for 2 minutes until the sauce becomes thick and glossy.
7
Plate the salmon alongside the roasted asparagus and garnish with sesame seeds for a clean, restaurant-quality finish.