This healthy teriyaki salmon with mixed greens is an excellent choice for a nutritious and balanced meal. We always recommend eating for the day that you’re having; so, if you want a higher calorie meal because you were more active or are feeling extra hungry, you can pair the salmon and salad with a side of steamed white rice or buckwheat noodles mixed in the same teriyaki sauce that you made for the salmon.
SuperAge benefits:
- Salmon is rich in omega-3 fatty acids, which have anti-inflammatory properties and support heart and brain health.
- The mixed greens and bell peppers in the salad provide a good source of fiber, vitamins, and minerals, such as vitamin C, vitamin A, and folate.
- The homemade teriyaki sauce uses low-sodium soy sauce and honey as a natural sweetener, making it a healthier alternative to store-bought sauces that often contain high amounts of sodium and added sugars.
Macronutrient and calorie breakdown (per serving):
- Calories: 380
- Protein: 36g
- Carbohydrates: 18g
- Fat: 18g
- Fiber: 3g
Ingredients:
For the salmon:
- 4 (6 oz) salmon filets
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- Salt and pepper to taste
For the salad:
- 4 cups mixed greens
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to make the teriyaki sauce.
- Place the salmon filets in a shallow dish and pour the teriyaki sauce over them. Let marinate for 15 minutes.
- Preheat the oven to 400°F (200°C).
- Transfer the salmon to a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through.
- In a large bowl, toss the mixed greens and sliced bell peppers with olive oil, lemon juice, salt, and pepper.
- Divide the salad among four plates and top each with a teriyaki salmon filet and voilá, teriyaki salmon with mixed greens is served.
