Teriyaki Salmon with Roast Vegetables
Tasty, filling and easy to make, this is an ideal dinner option that contains lots of fibre, protein and healthy omega-3 fats.
2 people
25 minutes
15 minutes
Ingredients
- 1 pinch Black Pepper
- 1 head Broccoli cut into florets
- 2 - Carrots chopped
- 4 tbsp Dark Soy Sauce
- 1 clove Garlic finely chopped
- 2 tbsp Honey
- 1 tbsp Olive Oil
- 1 - Red Onion chopped
- 2 - Red Pepper chopped
- 1 pinch Salt
- 1 small SuperValu Chillies deseeded and finely chopped
- 1 tbsp SuperValu Fresh Coriander chopped, to garnish
- 1 stick SuperValu Fresh Ginger peeled and finely chopped
- 2 - SuperValu Fresh Salmon Darnes
- 1 - SuperValu Lime zest and juice
- 1 - SuperValu Parsnip chopped
- 1 - SuperValu Sweet Potato chopped
Method
- Preheat the oven to 180oC/gas mark 4.
- Spread out the peppers, carrots, broccoli, sweet potato, parsnip and red onion on a large baking tray in a single layer (or use two baking trays if necessary). Drizzle with olive oil and season with salt and pepper, then roast in the oven for about 30 minutes, until all the veg are tender and cooked through.
- Heat an ovenproof frying pan until it's smoking hot. Brush the salmon fillets with a little oil and season with salt and pepper, then roast in the oven for about 30 minutes, until all the veg are tender and cooked through.
- Meanwhile, warm a little oil in a frying pan set over a medium-high heat. Add the chilli, garlic and ginger and cook for 1 minute, then add the lime zest and juice, soy sauce and honey and cook for a few minutes more, until reduced and sticky.
- Serve the salmon with the roasted vegetables on the side. Drizzle the sauce over the salmon and garnish with the chopped fresh coriander.
Tip: Don't overcook your salmon, as you want it to be nice and moist. Cooking salmon for too long can dry it out.
