Maple Teriyaki Salmon with Veggie

For the Salmon
  • 1/3 cup maple syrup (whenever possible, use sugar free or low carb/Keto maple syrup)
  • 1/3 cup apple juice
  • 2 cloves garlic, minced
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon fresh minced ginger
  • 4 salmon fillets
For the Veggies
  • 1 zucchini, chopped
  • 2 cups sliced mushrooms
  • 1 large bell pepper, sliced
  • 1 tablespoon olive oil
  • salt and fresh ground pepper, to taste
  • In a large ziploc bag, combine maple syrup, apple juice, garlic, soy sauce, brown sugar and ginger; stir to incorporate.
  • Remove ⅓ cup of the mixture and reserve it for later.
  • Add salmon fillets to the marinade inside the ziploc bag; seal and refrigerate for 1 to 3 hours.
  • Preheat oven to 400˚F and line a baking sheet with foil or parchment paper.
  • Remove salmon from marinade and transfer to the baking sheet. Discard marinade.
  • Spread the cut up veggies on the other side of the baking sheet; drizzle the vegetables with olive oil and season with salt and pepper.
  • Bake for 25 to 30 minutes, or until salmon is flaky, brushing salmon and veggies halfway through cooking with the reserved marinade.
  • Remove from oven and let stand for a few minutes.
  • Serve.

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