Pan-Seared Salmon with Ginger-Soy Glazed Asparagus

Flaky pan-seared salmon fillets complemented by crisp asparagus spears coated in a savory ginger-soy glaze.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 6
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $6.41/serving

Dietary

• Low-Carb
• Gluten-Free
• Dairy-Free
• Nut-Free
• Pescatarian
• Low-Sugar
• High-Protein

Ingredients

• 6 salmon fillets (6 ounce)
• 2 tablespoon olive oil
• 1.5 pound asparagus (trimmed)
• 0.25 cup tamari (low sodium)
• 2 tablespoon rice vinegar
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 teaspoon sesame oil
• 1 teaspoon sweetener
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Instructions

1. Pat salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
2. In a small bowl, whisk together tamari, rice vinegar, grated fresh ginger, minced garlic, sesame oil, and sweetener (if using). Set aside.
3. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook for 4-6 minutes until skin is crispy. Flip and cook for another 3-5 minutes, or until cooked to your desired doneness. Remove salmon from skillet and set aside.
4. Add the remaining 1 tablespoon olive oil to the same skillet. Add trimmed asparagus and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
5. Pour the ginger-soy glaze over the asparagus in the skillet and toss to coat. Cook for 1-2 minutes until the sauce slightly thickens and coats the asparagus.
6. Serve the pan-seared salmon with the ginger-soy glazed asparagus immediately.

Notes

For best results, do not overcrowd the pan when searing salmon. If necessary, cook in batches.

Nutrition (per serving)

• Calories: 480
• Protein: 44.5 g
• Carbohydrates: 8.2 g
• Fat: 29.8 g
• Fiber: 3.5 g
• Sodium: 610 mg
• Saturated Fat: 5 g
• Sugar: 3.5 g
• Cholesterol: 120 mg