Photo of Teriyaki baked salmon with broccoli, courgette and mushrooms by WW

Teriyaki baked salmon with broccoli, courgette and mushrooms

10
6
6
SmartPoints® value per serving
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Broccoli, raw

250 g

Courgette

150 g

Mushrooms

200 g

Olive Oil

1 tablespoons

Root Ginger

1 teaspoons

Garlic

1 clove(s)

Salmon, raw

500 g

Spring Onions

3 medium

Chilli, Green or Red

1 individual

Teriyaki Sauce

100 g

Sesame Seeds

2 teaspoons

Coriander, fresh

1 teaspoons

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the broccoli, courgette and mushrooms on a shallow baking tray. Mix together with the olive oil, ginger and garlic, and season with salt and pepper. Arrange the salmon on top and scatter over half the spring onions and half the chilli. Bake in the oven for 15 minutes.
  2. Meanwhile, heat the teriyaki sauce in a pan over a low heat for 5 minutes until thickened and reduced by two-thirds.
  3. Remove the salmon and veg from the oven and serve drizzled with the teriyaki sauce and garnished with the remaining spring onions, chilli, sesame seeds and coriander.