Looking for a healthy way to jazz up your usual salmon routine? I’ve got you covered because I was bored with my usual routine too- so here’s what I came up with!
This Teriyaki Salmon with Sesame veggies isn’t overwhelming with flavor but there’s a nice hint of teriyaki flavor to jazz up your usual routine.
The best part? Like most of my recipes, this one is fairly simple as well as low carb, paleo-friendly, and loaded with veggies.
Enjoy the new flavor in this recipe, and remember to keep it simple, quick and easy when it comes to making most of your recipes – if you’re like me, simple means it’s more likely to happen!
Teryaki Salmon with Sesame Veggies
Prep time: 25 minutes
Total time: 45-60 minutes
Makes: 2-3 servings
- 2 Tbsp sesame seeds
- 5 Tbsp low sodium teriyaki sauce
- 1 lb wild sockeye salmon
- 2 tsp olive oil
- 1 scallion, chopped
- 3 zucchini squash sliced into thin rounds
- 4 carrots, peeled and chopped
- 1 head broccoli, chopped into florettes
- First, start by marinating the salmon in about 4 Tbsp teriyaki sauce in a plastic bag- set aside for 15-20 minutes.
- While the salmon is marinating, toast the sesame seeds by placing seeds (no oil) in a warm skillet over medium heat, stirring every 1-2 minutes for about 5-7 minutes or until the seeds are browned- set aside.
- Wash and prepare vegetables and set aside.
- Remove the salmon from the baggie with the sauce and place directly into medium skillet over medium heat (no oil needed)- cook for about 3-5 minutes on each side then remove from skillet and set aside.
- Add the vegetables and oil to the skillet and sauté for about 10 minutes, stirring every few minutes to prevent burning. Sprinkle sesame seeds through veggies once the veggies are done cooking.
- Plate and serve the salmon with 1 tsp extra teriyaki sauce per portion (as needed).
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