Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it’s also good for you!

Salmon is my go-to fish, are fantastic sources of DHA, the omega-3 fatty acid that is essential for brain development. I rotate through all my salmon recipes, some of my favorites are Maple Soy Glazed Salmon, Healthy Salmon Quinoa Burgers, Seattle Asian Salmon Bowls, and Gochujang Glazed Salmon, just to name a few!

I’ll take wild salmon over farmed any day, preferably Alaskan. I usually get disappointed when I order out because I know I can make it better. The reasons are, they usually overcook it, and many restaurants don’t have wild salmon as an option. This makes all, and I mean ALL, the difference in quality, taste and the health benefits.

Honey-Teriyaki Salmon Tips:

• You can marinate this for 10 minutes, or as long as 8 hours.
• If using frozen salmon, thaw in the refrigerator the night before.
• Always buy salmon from your trusted fishmonger. It’s best to buy it fresh and freeze yourself.

More Salmon Recipes you may like:

• Air Fryer Salmon with Maple Soy Glaze
• Salmon Avocado Salad
• Basil Parmeson Crusted Salmon
• Baked Salmon with Fresh Herbs
• Seattle Smoked Salmon Chowder

Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls

4.76 from 25 votes

4

Cals:324

Protein:24.5

Carbs:27

Fat:13

Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it's also good for you!

Course: Dinner

Cuisine: American

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Print Rate Pin Save Saved! WW Points

Yield: 4 servings

Serving Size: 1 /4

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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.

Last Step:

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Nutrition

Serving: 1 /4, Calories: 324 kcal, Carbohydrates: 27 g, Protein: 24.5 g, Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 46.5 mg, Sodium: 656 mg, Fiber: 4 g, Sugar: 17.5 g

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