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Teriyaki Salmon with Zucchini

Salmon is high in omega-3 fatty acids, which helps with brain function and heart health.

Teriyaki Salmon with Zucchini

Preparation: 40 minutes

Serves: 2


  • 2 (6-ounce) salmon fillets

  • 4 tablespoons low-sodium teriyaki sauce

  • Sesame seeds

  • 2 small zucchini, thinly sliced

  • 4 spring onions, chopped

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons low-sodium teriyaki sauce


Combine the teriyaki sauce and fish in a zip-lock plastic bag. Seal and marinate 20 minutes. Toast sesame seeds in a large nonstick skillet over medium heat, and set aside. Drain fish, discarding marinade. Add fish to skillet, and cook 5 minutes over low heat. Turn and cook for 5 more minutes. Remove from skillet, and keep warm. Add the zucchini, spring onions and the olive oil to skillet. Sauté 4 minutes, or until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.

Nutrition (per serve):

Calories 376; Fat 16 g, Sat. Fat 3 g; Carbs 11 g; Sugar 11 g; Fiber 3 g; Protein 40 g


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