Coconut-Ginger Salmon with Steamed Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Salmon fillets glazed with a fragrant coconut and ginger sauce paired with tender steamed asparagus for a light Whole30 dinner. This Asian Fusion-inspired seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs salmon fillets, coconut aminos, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp coconut aminos, 1 tbsp finely grated fresh ginger, and 2 minced garlic cloves to create the glaze.
  2. Step 2: Heat 2 tbsp avocado oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets (6 oz each) with 1 tsp sea salt and 1/2 tsp black pepper.
  3. Step 3: Place salmon fillets skin-side down in the skillet and cook undisturbed for 5-6 minutes until the skin is crisp and edges opaque.
  4. Step 4: Flip the salmon and brush each fillet generously with the coconut-ginger glaze. Cook an additional 3-4 minutes until salmon is cooked through and glaze is slightly caramelized.
  5. Step 5: While salmon cooks, steam 1 lb trimmed asparagus spears in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp. Serve salmon atop asparagus, spooning any extra glaze over the top.

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