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 cup asparagus spears; 0.5 cup cooked brown rice; 1 tbsp coconut aminos; 1 tsp toasted sesame oil; 0.5 tsp grated ginger; 1 clove garlic; 0.5 tsp raw honey; 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

Oven-roasted salmon finished with a glossy ginger-teriyaki glaze, served alongside charred roasted asparagus and wholesome brown rice.

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NUTRITION

Protein

41.1g

Fat

29g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

6 oz salmon fillet

1 cup asparagus spears

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.5 tsp grated ginger

1 clove garlic

0.5 tsp raw honey

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 large baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus and toss the spears with toasted sesame oil, sea salt, and black pepper directly on the sheet.
3
In a small bowl, whisk together the coconut aminos, raw honey, grated ginger, and minced garlic until the glaze is well combined.
4
Place the salmon fillet on the baking sheet next to the asparagus and roast for 8 minutes.
5
Carefully brush the salmon with the prepared glaze and return to the oven for another 4 minutes until the glaze is tacky and the fish flakes easily.
6
Serve the glazed salmon and roasted asparagus over a bed of warm brown rice, drizzling any remaining glaze over the top and finishing with a sprinkle of sesame seeds.