Salmon teriyaki with whole wheat pasta and green asparagus

This salmon teriyaki is a flavorful and easy weeknight meal. The combination of sweet honey, salty soy sauce, and a light kick of chili and ginger creates a rich flavor, while the salmon and oven-baked green asparagus remain deliciously tender. Served with whole-wheat noodles, this is a nutritious and filling meal.

Dinner, serves 2

Preparation time: 30 minutes

Ingredients

100g whole-wheat noodles

300g salmon fillet

2 tbsp honey

40ml soy sauce

200g green asparagus tips

1 clove garlic

0.25 tsp chili powder

0.25 tsp ginger syrup

1 tsp sesame seeds

Salt and pepper to taste

Preheat the oven to 200°C (400°F). In a bowl, combine the soy sauce, honey, ground ginger, chili powder, and minced garlic until smooth. Place the salmon fillet and green asparagus tips in a large baking dish and pour the dressing over the salmon. Sprinkle with sesame seeds and season with salt and pepper.

Bake the salmon and asparagus in the oven for about 15 minutes, or until cooked through. Meanwhile, cook the whole wheat noodles according to the package directions. Serve the noodles with the salmon and asparagus on a plate and drizzle with the remaining dressing from the baking dish. Season with extra salt and pepper to taste, if desired.