Lunch
Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls
Honey teriyaki glaze clings to tender salmon and roasted asparagus, delivering sweet, savory bites over fluffy cauliflower rice. A final drizzle of reduced sauce finishes each bowl with glossy richness.
- Total
- 33 min
- Prep
- 5 min
- Cook
- 28 min
- Serves
- 4
Nutrition per Serving
- Calories
- 324
- Protein
- 25g
- Carbs
- 27g
- Fat
- 13g
- Fiber
- 4g
- Sugar
- 18g
- Sodium
- 656mg
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 oz asparagus (ends trimmed cut 1-inch)
- 4 cup raw or frozen riced cauliflower
- 1 tbsp 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.