Teriyaki Salmon & Roasted Vegetables
The only salmon recipe you'll ever need! This quick, sweet, savory umami salmon recipe is perfect for meal prep and so easy to make!
Servings: 4 Servings
Calories: 679kcal
Ingredients
Teriyaki Salmon:
- 2 lbs salmon cut into fillets
- ½ cup Teriyaki Sauce of choice*
Roasted Vegetables:
- 3 large carrots
- 2 zucchini squash chopped
- 1 small red bell pepper sliced into matchsticks
- ½ red onion chopped
- 1 large crown broccoli chopped into florets
- 2 to 4 Tbsp avocado oil**
- ½ tsp sea salt to taste
- 1 tsp garlic powder
Instructions
- Transfer the salmon and teriyaki sauce to a zip lock bag and seal it up. Gently move everything around until the salmon is well-saturated with sauce. Refrigerate for at least 20 minutes, ideally two hours prior to cooking.
- When you’re ready to cook, transfer the salmon (including the marinade) to a casserole dish.
- Turn your oven on the high broil setting and immediately put the salmon in the oven (don’t wait for it to preheat).
- Broil for 12 minutes or until the salmon is deeply golden-brown and crispy. Turn off the oven and open the door to allow some of the hot air to escape. Then close the oven and allow the salmon to sit another 5 to 7 minutes, or until it is cooked through.
- Serve salmon with roasted veggies (and brown rice!) and enjoy!
Notes
*Use your favorite teriyaki sauce. I make mine homemade or buy Paleo Teriyaki Sauce. I also mix half coconut aminos and liquid aminos instead of doing teriyaki sauce and it’s such a lovely combo. Do note this approach is not soy-free but it’s magical.
**You want enough avocado oil to lightly coat the vegetables for even cooking without burning. The amount you will need is dependent on the volume of vegetables you end up with.
Nutrition
Serving: 1of 4 | Calories: 679kcal | Carbohydrates: 14g | Protein: 45g | Fat: 47g | Fiber: 6g | Sugar: 8g