Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls

Updated at: Fri, 06 Oct 2023 19:23:06 GMT

Step 1

Combine the soy sauce, mirin, and honey in a resealable bag.

Step 2

Add the salmon and mix to coat. Refrigerate for 15 t0 60 minutes, or up to 8 hours.

Step 3

Preheat oven 450F.

Step 4

Remove salmon, reserving the marinade.

Step 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.

Step 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.

Step 7

Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat until tender, 4 to 6 minutes.

Step 8

To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. Sprinkle with sesame seeds, if desired.

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