Name: Teriyaki Glazed Salmon with Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet; 1 cup asparagus; 1.5 tbsp coconut aminos; 1 tsp honey; 1 tsp sesame oil; 0.25 cup cooked quinoa; 1 tsp fresh ginger; 1 clove garlic; 0.5 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

529 calories

Protein: 41g; 31% of calories
Carbs: 27g; 20% of calories
Fat: 29g; 49% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with 0.5 tsp of sesame oil, sea salt, and black pepper.
Spread the asparagus on the baking sheet and roast for 12 minutes until tender and slightly charred.
While the asparagus roasts, whisk together the coconut aminos, honey, minced ginger, and minced garlic in a small bowl to create the glaze.
Heat the remaining 0.5 tsp of sesame oil in a non-stick skillet over medium-high heat.
Place the salmon fillet in the skillet skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and pour the glaze mixture into the skillet, allowing it to bubble and thicken for 3 minutes while spooning it over the fish.
Plate the salmon over the warm quinoa alongside the roasted asparagus, drizzling any remaining glaze from the pan over the top.
Garnish with sesame seeds before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes