PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

95% would make again

Parchment Teriyaki Salmon

featured in Parchment Baked Salmon 4 Ways

Under 30 min

Under 30 min

Ingredients

for 1 serving

  • ½ cup carrot (60 g), thinly sliced
  • 1 cup broccoli floret (250 g)
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 6 oz skinless salmon (200 g)
  • 2 tablespoons teriyaki sauce

Special Equipment

  • parchment paper, or aluminum foil, 12×18 inches (30x47cm)

Nutrition Info

Shop ingredients with
    Calories 693
    Fat 49g
    Carbs 21g
    Fiber 7g
    Sugar 8g
    Protein 39g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Fold the parchment paper in half, then open up.
  3. On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.
  4. Lay the salmon on the veggies, and pour on teriyaki sauce.
  5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
  7. Enjoy!