Parchment Teriyaki Salmon

Parchment Teriyaki Salmon

4.8(512)

Cook Time
-
Total Time
-
Yield
1 serving

Ingredients

  • ½ cup carrot (60 g), thinly sliced
  • 1 cup broccoli floret (250 g)
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 6 oz skinless salmon (200 g)
  • 2 tablespoons teriyaki sauce

Special Equipment

  • parchment paper, or aluminum foil, 12×18 inches (30x47cm)

Nutrition Info

  • Calories 693
  • Fat 49g
  • Carbs 21g
  • Fiber 7g
  • Sugar 8g
  • Protein 39g

How to Make It

1. Step
Preheat oven to 350°F (180°C).
2. Step
Fold the parchment paper in half, then open up.
3. Step
On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.
4. Step
Lay the salmon on the veggies, and pour on teriyaki sauce.
5. Step
Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Step
Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
7. Step
Enjoy!

Tags

PescatarianDairy-FreeHigh-FiberHigh-ProteinOven MittsBaking PanPyrexDry Measuring CupsMeasuring SpoonsJapaneseParchment PaperFusionSeafoodWeeknightBakeDinnerOne-Pot or PanEasyHealthyOven

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