I love a quick, easy and healthy meal that I can throw together in a hurry after we get home from school or baseball practice. I’ve started keeping a large mix of fresh veggies in our refrigerator that can be easily mixed and matched with a different protein. After I added fish back into my diet, I started making a lot more salmon than we previously ate. We all love it including the kids so it is a win-win. I try to only buy fresh caught salmon that has not been farm-raised or had any coloring added. I find not only is this healthier, it also tastes better too!
1.5 LBS fresh salmon (this feeds our family of 5)
Fresh veggies of choice (this can be altered to include whatever is in your fridge)
1/2 Lbs Asparagus
1 Lbs Brussel Sprouts
1 Yellow Squash
1 cup Mushrooms
1 cup Teriyaki sauce (Annie Chun’s gluten free)
1/2 cup Pure maple syrup
1/2 cup Olive oil
1 Tsp Garlic salt
1/2 tsp Salt
1/2 tsp Pepper
1 TBS Sesame seeds
Preheat oven to 375 degrees. Cut all veggies into large bite size pieces and place into gallon size zip-lock bag. (If you’d prefer to use a more earth-friendly option, place in large bowl) Add maple syrup, oil, salt, pepper and garlic salt to veggies and shake or mix until well incorporated.
Rinse salmon in the sink and place in large baking pan and drizzle with teriyaki sauce. Sprinkle on sesame seeds. Line the sides of the baking pan with veggies and place in pre-heated oven. Bake 35 min or until vegetables are cooked through.