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 Wild-caught salmon fillet; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Tamari; 1 tsp Honey; 0.5 tsp Fresh ginger; 1 whole Garlic clove; 1 tsp Toasted sesame oil; 1 tsp Rice vinegar; 0.5 tsp Sesame seeds; 1 tbsp Green onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 wild salmon glazed in a savory ginger-tamari reduction, served with crisp roasted asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.1g

Fat

17.3g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Tamari

1 tsp Honey

0.5 tsp Fresh ginger

1 whole Garlic clove

1 tsp Toasted sesame oil

1 tsp Rice vinegar

0.5 tsp Sesame seeds

1 tbsp Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F (200°C).
2
Arrange asparagus on a baking sheet, drizzle with 0.5 tsp sesame oil, sea salt, and black pepper, then roast for 12 minutes until tender.
3
In a small bowl, whisk together the tamari, honey, grated ginger, minced garlic, and rice vinegar to create the glaze.
4
Heat the remaining 0.5 tsp sesame oil in a non-stick skillet over medium-high heat.
5
Place the salmon fillet in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
6
Flip the salmon and pour the glaze into the pan, allowing it to bubble and thicken for 2-3 minutes while basting the fish.
7
Serve the glazed salmon over the warm quinoa with the roasted asparagus, garnished with sesame seeds and sliced green onions.