Name: Teriyaki Glazed Salmon with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon; 1 cup asparagus spears; 0.5 cup cooked quinoa; 1 tbsp tamari; 1 tsp honey; 0.5 tsp toasted sesame oil; 1 tsp fresh ginger; 1 clove garlic; 0.5 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Asparagus

Pan-seared salmon fillets glazed with a savory ginger-tamari reduction, served over fluffy quinoa with crisp-tender roasted asparagus.

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NUTRITION

Protein

44.9g

Fat

27.2g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Atlantic salmon

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp tamari

1 tsp honey

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus spears with a pinch of sea salt and black pepper, then roast for 10 to 12 minutes until they are crisp-tender.
3
In a small bowl, whisk together the tamari, honey, minced garlic, and grated fresh ginger to create the teriyaki glaze.
4
Season the salmon fillet with the remaining sea salt and black pepper.
5
Heat the toasted sesame oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.
6
Flip the salmon, pour the teriyaki glaze into the pan, and cook for another 3 minutes while spooning the bubbling sauce over the fish until it thickens.
7
Serve the glazed salmon over the warm cooked quinoa with the roasted asparagus on the side, garnished with a sprinkle of sesame seeds.