Teriyaki Glazed Salmon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Teriyaki Glazed Salmon

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Salmon

Pan-seared salmon fillet glazed in a savory-sweet ginger sauce, served with vibrant steamed broccoli florets for a crisp and satisfying finish.

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NUTRITION

498kcal
Protein
46.1g
Fat
28.3g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1.5 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

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PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, grated fresh ginger, and minced garlic to create the base for your clean teriyaki glaze.

  • 2

    Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 3

    Heat the toasted sesame oil in a non-stick skillet over medium-high heat until the oil is shimmering.

  • 4

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms, then flip the fillet carefully.

  • 5

    While the salmon continues to cook, steam the broccoli florets in a separate pot with a splash of water for 3-4 minutes until tender-crisp.

  • 6

    Pour the teriyaki sauce into the skillet with the salmon during the last 2 minutes of cooking, allowing it to bubble and thicken into a sticky glaze.

  • 7

    Spoon the thickened glaze over the salmon and serve immediately alongside the steamed broccoli, garnished with sesame seeds and sliced green onions.

Teriyaki Glazed Salmon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Teriyaki Glazed Salmon

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Salmon

Pan-seared salmon fillet glazed in a savory-sweet ginger sauce, served with vibrant steamed broccoli florets for a crisp and satisfying finish.

NUTRITION

498kcal
Protein
46.1g
Fat
28.3g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1.5 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, grated fresh ginger, and minced garlic to create the base for your clean teriyaki glaze.

  • 2

    Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 3

    Heat the toasted sesame oil in a non-stick skillet over medium-high heat until the oil is shimmering.

  • 4

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms, then flip the fillet carefully.

  • 5

    While the salmon continues to cook, steam the broccoli florets in a separate pot with a splash of water for 3-4 minutes until tender-crisp.

  • 6

    Pour the teriyaki sauce into the skillet with the salmon during the last 2 minutes of cooking, allowing it to bubble and thicken into a sticky glaze.

  • 7

    Spoon the thickened glaze over the salmon and serve immediately alongside the steamed broccoli, garnished with sesame seeds and sliced green onions.