Name: Teriyaki glazed salmon with asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, 1-inch-thick fillet; 5 oz asparagus, trimmed; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp low-sodium soy sauce; 1 3/4 tsp mirin; 3/4 tsp honey; 2 1/2 tsp fresh ginger, grated; 1 clove garlic, minced; 3/4 tsp cornstarch; 1 tbsp water

Nutrition

Per serving

469 calories

Protein: 38g; 32% of calories
Carbs: 23g; 19% of calories
Fat: 25g; 48% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F. Line a half-sheet pan with parchment paper.
In a small saucepan over medium heat, whisk together the soy sauce, mirin, honey, ginger, and garlic. In a small bowl, whisk the cornstarch into the water to make a slurry, then stir it into the saucepan. Simmer for 3 minutes until the sauce is thickened and glossy.
Place the salmon and asparagus on the prepared sheet pan. Drizzle the asparagus with the olive oil. Season the salmon and asparagus with the salt and black pepper. Roast for 8 minutes.
Remove the pan from the oven. Spoon the teriyaki sauce over the salmon and asparagus to coat. Return the pan to the oven and roast for 4 minutes more. Done when the salmon flakes easily with a fork, 145°F.

Nutrition

Ingredients

Instructions

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