Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls

About This Recipe

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

1. Combine the soy sauce, mirin, and honey in a resealable bag.
2. Add the salmon and mix to coat. Refrigerate for 15 t0 60 minutes, or up to 8 hours.
3. Preheat oven 450F.
4. Remove salmon, reserving the marinade.
5. 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.
6. 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.
7. Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat until tender, 4 to 6 minutes.
8. To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. Sprinkle with sesame seeds, if desired.