Teriyaki Glazed Salmon

Preheat the oven to 350 °F.

Cut the zucchini and sweet potatoes into approx. ½ in thick slices and put everything in a bowl.

• ½ Zucchini (~ 3.9 oz)
• 5.3 oz Sweet potatoes (w/o skin)

Add the salt, pepper, canola oil, balsamic vinegar, and teriyaki sauce and mix well.

• Salt
• Black pepper
• 2 tsp Canola oil
• 2 tsp Balsamic vinegar
• 1 ⁠½ Tbsp Teriyaki Sauce

Spread sweet potatoes and zucchini on a baking tray lined with parchment paper. Bake in the oven for 20 minutes.

Rinse the salmon and pat dry. Season with salt and pepper and brush with the teriyaki sauce.

• 5.3 oz Salmon, fresh
• Salt
• Black pepper
• 2 ⁠½ Tbsp Teriyaki Sauce

Take the baking tray out of the oven. Place the salmon on top of the veggies and bake for 12-14 minutes.

Finely chop the spring onion.

• ½ Green onion (~ 0.6 oz)

Place the sweet potatoes and zucchini on a plate. Add the salmon and top with sesame and spring onions.

• 2 tsp Sesame seeds

Enjoy your meal!