Healthy Teriyaki Glazed Salmon with Roasted Vegetables

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

Healthy Teriyaki Glazed Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Teriyaki Glazed Salmon with Roasted Vegetables

Enjoy a savory dish featuring a perfectly glazed salmon fillet paired with a colorful medley of roasted vegetables. The homemade low-sodium teriyaki glaze adds a touch of sweetness and umami that beautifully complements the tender, juicy salmon, while the roasted broccoli, red bell pepper, and zucchini bring vibrant texture and flavor to your plate.

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NUTRITION

351kcal
Protein
34.7g
Fat
19g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Low Sodium Teriyaki Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chopped broccoli, red bell pepper, and zucchini on a baking sheet. Drizzle with olive oil and toss to coat evenly. Season lightly with salt and pepper if desired.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred around the edges.

  • 4

    While vegetables are roasting, pat the salmon fillet dry and place it on a separate baking tray lined with foil or parchment.

  • 5

    Brush the salmon generously with the low sodium teriyaki sauce, ensuring an even coating.

  • 6

    Place the salmon in the oven and bake for 10-12 minutes, or until the fish flakes easily with a fork.

  • 7

    Once both the salmon and vegetables are done, plate them together and serve immediately.

Healthy Teriyaki Glazed Salmon with Roasted Vegetables

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

Healthy Teriyaki Glazed Salmon with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Teriyaki Glazed Salmon with Roasted Vegetables

Enjoy a savory dish featuring a perfectly glazed salmon fillet paired with a colorful medley of roasted vegetables. The homemade low-sodium teriyaki glaze adds a touch of sweetness and umami that beautifully complements the tender, juicy salmon, while the roasted broccoli, red bell pepper, and zucchini bring vibrant texture and flavor to your plate.

NUTRITION

351kcal
Protein
34.7g
Fat
19g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Low Sodium Teriyaki Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chopped broccoli, red bell pepper, and zucchini on a baking sheet. Drizzle with olive oil and toss to coat evenly. Season lightly with salt and pepper if desired.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred around the edges.

  • 4

    While vegetables are roasting, pat the salmon fillet dry and place it on a separate baking tray lined with foil or parchment.

  • 5

    Brush the salmon generously with the low sodium teriyaki sauce, ensuring an even coating.

  • 6

    Place the salmon in the oven and bake for 10-12 minutes, or until the fish flakes easily with a fork.

  • 7

    Once both the salmon and vegetables are done, plate them together and serve immediately.