Name: Teriyaki Glazed Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup Asparagus spears; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Coconut aminos; 1 tsp Honey; 0.5 tsp Fresh ginger, grated; 1 clove Garlic, minced; 6.5 oz Salmon fillet; 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 sticky coconut aminos glaze, served alongside crisp-tender roasted asparagus spears.

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NUTRITION

Protein

43.8g

Fat

30.8g

Carbs

20.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Asparagus spears

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger, grated

1 clove Garlic, minced

6.5 oz Salmon fillet

1 tsp Sesame seeds

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss asparagus with olive oil, salt, and pepper, then spread on the baking sheet.
3
In a small bowl, whisk coconut aminos, honey, grated ginger, and minced garlic to create the glaze.
4
Heat a non-stick skillet over medium-high heat and sear salmon skin-side up for 3-4 minutes until golden.
5
Flip salmon, pour the glaze over the fish, and transfer the skillet or the salmon to the baking sheet with asparagus.
6
Roast for 8-10 minutes until the salmon is flaky and the asparagus is tender.
7
Serve the glazed salmon drizzled with remaining pan juices and garnished with sesame seeds.