Teriyaki baked salmon with broccoli, courgette and mushrooms
5
Points®
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 tablespoon(s)
Root Ginger
1 teaspoon(s)
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 teaspoon(s)
Coriander, fresh
1 teaspoon(s)
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.
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