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


  • three tbsp low-sodium soy sauce (or tamari for gluten free)
  • 6 tbsp mirin (Japanese candy rice wine)
  • 2 tbsp honey
  • 1 lb contemporary wild salmon fillet, lower in four items
  • 12 ounce asparagus, ends trimmed lower 1-inch
  • four cups uncooked or frozen riced cauliflower
  • 1 tablespoon olive oil
  • sesame seeds, non-obligatory for garnish


  1. Mix the soy sauce, mirin, and honey in a resealable bag.
  2. Add the salmon and blend to coat. Refrigerate for 15 t0 60 minutes, or as much as eight hours.
  3.  Preheat oven 450F.
  4. Take away salmon, reserving the marinade.
  5. Toss asparagus with oil and season with salt. Switch asparagus to a big sheet pan together with the salmon pores and skin aspect down and prepare dinner till tender and cooked by means of, about 10 to 12 minutes.
  6. In the meantime, place the marinade in a small pot, carry to a boil  and simmer on low till thickened and lowered by half, about eight to 10 minutes.
  7. Spray a big skillet with oil. Prepare dinner the cauliflower rice in a skillet over medium-high warmth till tender, four to six minutes.
  8. To serve, divide the cauliflower rice, high with salmon and asparagus and drizzle with the glaze. Sprinkle with sesame seeds, if desired.

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