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Honey-Teriyaki Salmon Bowls

Makes 3 servings

Macros: 326 cal, fat 11g, carbs 26g, protein 34g, fibre 6g


3 tbsp low-sodium soy sauce, or tamari for gluten free

2 tbsp honey

1 lb fresh wild salmon fillet, cut in 3 pieces

1 bunch asparagus spears, ends trimmed cut 1-inch

4 cups raw or frozen riced cauliflower

1 tablespoon olive oil

2 tbsp sesame seeds


Combine the soy sauce and honey in a resealable bag.

Add the salmon and mix to coat. Refrigerate for 15 to 60 minutes, or up to 8 hours.

Preheat oven 450F.Remove salmon & save 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 on top.

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