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; 10 medium Asparagus spears; 1 tbsp Coconut aminos; 1 tsp Honey; 0.5 tsp Fresh ginger; 1 clove Garlic; 0.5 tsp Toasted sesame oil; 1 tsp Olive oil; 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 sticky coconut amino glaze, served with crisp-tender roasted asparagus for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

38.6g

Fat

30.7g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

10 medium Asparagus spears

1 tbsp Coconut aminos

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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 the asparagus spears with olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper on the prepared sheet.
3
Roast the asparagus for 12 to 15 minutes until the tips are slightly charred and tender.
4
Whisk coconut aminos, honey, fresh ginger, minced garlic, and toasted sesame oil in a small bowl to create the glaze.
5
Season the salmon fillet with the remaining sea salt and black pepper.
6
Sear the salmon in a non-stick skillet over medium-high heat for 4 minutes on the first side.
7
Flip the salmon, add the glaze to the pan, and cook for 3 more minutes while basting the fish with the sauce as it thickens.
8
Serve the salmon alongside the roasted asparagus and garnish with the toasted sesame seeds.