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HONEY-TERIYAKI SALMON AND ASPARAGUS VEGGIE RICE BOWLS

4 Freestyle Points 324 calories

TOTAL TIME: 15 minutes
PREP TIME: 5 minutes
COOK TIME: 10 minutes
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

DIRECTIONS:

  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 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.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 1/4
  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 8
  • Calories: 324 calories
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 46.5mg
  • Sodium: 656mg
  • Carbohydrates: 27g
  • Fiber: 4g
  • Sugar: 17.5g
  • Protein: 24.5g
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