Teriyaki Glazed Salmon with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Teriyaki Glazed Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Salmon with Roasted Vegetables

Enjoy a vibrant plate of tender, teriyaki-glazed salmon paired with a medley of roasted vegetables. The succulent salmon delivers a rich, savory flavor with a slight sweetness from the glaze, while the colorful vegetables complement the dish with a perfectly roasted, slightly caramelized finish.

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NUTRITION

385kcal
Protein
32.8g
Fat
20.8g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (~170g)

1/2 cup Bell Peppers (~75g)

1/2 cup Zucchini (~75g)

1/4 cup Red Onion (~40g)

1 tbsp Low-Sodium Teriyaki Sauce (~15g)

1 tsp Extra Virgin Olive Oil (~5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Line a baking sheet with parchment paper and toss the bell peppers, zucchini, and red onion with the olive oil. Season lightly with salt and pepper if desired.

  • 3

    Place the vegetables on the baking sheet, spreading them out evenly.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes, until they are tender and slightly caramelized.

  • 5

    Meanwhile, pat the salmon dry with paper towels. Brush the salmon fillet evenly with the low-sodium teriyaki sauce on all sides.

  • 6

    Heat a nonstick skillet over medium-high heat. Sear the salmon, skin-side down if applicable, for about 3-4 minutes until a nice crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until it’s cooked through to your liking.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle any remaining teriyaki sauce over the top if desired.

Teriyaki Glazed Salmon with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Teriyaki Glazed Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Glazed Salmon with Roasted Vegetables

Enjoy a vibrant plate of tender, teriyaki-glazed salmon paired with a medley of roasted vegetables. The succulent salmon delivers a rich, savory flavor with a slight sweetness from the glaze, while the colorful vegetables complement the dish with a perfectly roasted, slightly caramelized finish.

NUTRITION

385kcal
Protein
32.8g
Fat
20.8g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (~170g)

1/2 cup Bell Peppers (~75g)

1/2 cup Zucchini (~75g)

1/4 cup Red Onion (~40g)

1 tbsp Low-Sodium Teriyaki Sauce (~15g)

1 tsp Extra Virgin Olive Oil (~5g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Line a baking sheet with parchment paper and toss the bell peppers, zucchini, and red onion with the olive oil. Season lightly with salt and pepper if desired.

  • 3

    Place the vegetables on the baking sheet, spreading them out evenly.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes, until they are tender and slightly caramelized.

  • 5

    Meanwhile, pat the salmon dry with paper towels. Brush the salmon fillet evenly with the low-sodium teriyaki sauce on all sides.

  • 6

    Heat a nonstick skillet over medium-high heat. Sear the salmon, skin-side down if applicable, for about 3-4 minutes until a nice crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until it’s cooked through to your liking.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle any remaining teriyaki sauce over the top if desired.