• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

324 Cals 24.5 Protein 27 Carbs 13 Fats
PREP TIME:
5 mins
COOK TIME:
10 mins
TOTAL TIME:
15 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it”s also good for you!
INGREDIENTS
3 tbsp low-sodium soy sauce, or tamari for gluten free
6 tbsp mirin, Japanese sweet rice wine
2 tbsp honey
1 lb fresh wild salmon fillet, cut in 4 pieces
12 ounce asparagus, ends trimmed cut 1-inch
4 cups raw or frozen riced cauliflower
1 tablespoon olive oil
sesame seeds, optional for garnish
INSTRUCTIONS
Combine the soy sauce, mirin, and honey in a resealable bag.
Add the salmon and mix to coat. Refrigerate for 15 t0 60 minutes, or up to 8 hours.
Preheat oven 450F.
Remove salmon, reserving the marinade.
Toss asparagus with oil and season with salt. Transfer asparagus to a large sheet pan along with the salmon skin side down and cook until tender and cooked through, about 10 to 12 minutes.
Meanwhile, place the marinade in a small pot, bring to a boil  and simmer on low until thickened and reduced by half, about 8 to 10 minutes.
Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat until tender, 4 to 6 minutes.
To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. Sprinkle with sesame seeds, if desired.
Serving: 1/4, Calories: 324kcal, Carbohydrates: 27g, Protein: 24.5g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 46.5mg, Sodium: 656mg, Fiber: 4g, Sugar: 17.5gBlue Smart Points:4Green Smart Points:6Purple Smart Points:4Points +:8