Teriyaki Salmon with Veggies & Brown Rice is a great protein for dinner since it is high in omega-3 fatty acids. You can pair salmon with any vegetable and carbohydrate for a complete and satisfying dinner.
My favorite way to eat salmon is mixed up with teriyaki vegetables and some brown rice.
Here are all the ingredients you will need.
- Brown Rice
- 2 long carrots
- 1 zucchini
- 1 large yellow onion
- 1 handful of snap peas
- 1 inch ginger root
- 5 cloves garlic
- 1/3 cup teriyaki sauce (I used Veri Veri Teriyaki reduced sodium teriyaki sauce)
- Fresh or dry herbs
- Olive oil
- Salt and pepper
For the Salmon
Start by preheating the oven to 425 degrees F. Next, drizzle olive oil, chopped garlic and any fresh or dry herbs of your choice to the salmon. Add salt and pepper to taste. For my salmon, I added rosemary on top. Once the oven is ready, start cooking your salmon (Tip: line the baking tray with aluminum foil for an easy cleanup). The salmon will take about 25-30 minutes to cook. Remember: you can tell is fish is cooked because it will flake easily with a fork.
For the Veggies
Start by mincing the garlic and ginger. Next, cut the zucchini, carrots and onions. The best part about this recipe is you can use any vegetables you want! For softer vegetables, make sure to slice them thinly.
Next, add the garlic, ginger, carrots, zucchini, onions and snap peas to a pan. Sauté veggies in olive oil over medium heat with lid on for about 10 minutes. Then, add in teriyaki sauce and continue to cook until vegetables are soft, about 15 more minutes.
For the Rice
Cook according to directions on box.
Plate your meal using appropriate serving sizes. The best way to eat the meal is to mix everything up, like a stir-fry.
What do you think about this recipe? Let us know!
Blog contributions from Caitlin Weis