Name: Teriyaki Glazed Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Salmon fillet; 1.5 cups Asparagus; 0.5 tbsp Olive oil; 2 tbsp Coconut aminos; 0.5 tsp Ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 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

46.6g

Fat

19.4g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus

0.5 tbsp Olive oil

2 tbsp Coconut aminos

0.5 tsp Ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss with olive oil, a pinch of sea salt, and black pepper.
3
Spread asparagus in a single layer and roast for 12 minutes until tender and slightly charred.
4
In a small jar, whisk together the coconut aminos, freshly grated ginger, and minced garlic.
5
Season the salmon fillet with the remaining sea salt and black pepper.
6
Heat a dry non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.
7
Flip the salmon and pour the ginger-garlic glaze into the pan, simmering until the sauce is thick and glossy.
8
Plate the salmon over the roasted asparagus and sprinkle with sesame seeds for a final crunch.