Asian

Teriyaki Salmon with Spring Vegetables is for Dinner.

Teriyaki Salmon with Spring Vegetables takes 20 minutes to prepare.

Teriyaki Salmon with Spring Vegetables takes 20 minutes to cook.

Teriyaki Salmon with Spring Vegetables makes 2 servings.

The ingredients for Teriyaki Salmon with Spring Vegetables are:

2 x 150g salmon fillets
4tbsp Teriyaki sauce
200g broccoli
1tbsp olive oil
3 garlic gloves (sliced very finely)
5 scallions (finely sliced)
0.25tsp dried chilli flakes
1 leek
1 cup spinach

Here is how you make Teriyaki Salmon with Spring Vegetables:

Pre heat the oven to 200 or gas mark 6Put salmon in shallow dish and cover with half of the teriyaki sauce. Leave to morrinade for at least 10 minutesPrepare broccoli and steam cook ( I usually use mirowave steamer for this)Tear off 2 large sheets food foil add a very small amount of the oil and place one salmon fillet on each (skin side down)Sprinkle the fillets with half the garlic, the remaining teriyaki and most of the scallions.Fold the foil top make it airtight around each fillet and put into the oven for at leat 10 minutes or until cooked to your preference.Add remaing oil to frying pan, add the remaing garlic, chilli.Add the sliced leek, you may need to add a little water, onve they seem to be soft and cooked add the broccoli and spiach along with the remaing scallions.Add vegetable to plate and top with salmon.Number of Servings: 2Recipe submitted by SparkPeople user HELLOUGIBBONS.

The nutritional information for Teriyaki Salmon with Spring Vegetables is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 381.0

• Total Fat: 14.0 g
• Cholesterol: 100.5 mg
• Sodium: 1,398.7 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 4.4 g
• Protein: 44.8 g

Teriyaki Salmon with Spring Vegetables is Asian cuisine.

The dietary needs meet for Teriyaki Salmon with Spring Vegetables is Low Carb