Go Back

Teriyaki-Ginger Salmon with Sesame Zucchini Noodles

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1

Ingredients

  • For the teriyaki marinade:
  • 2 tablespoons soy sauce or coconut aminos or tamari
  • 1/2 tablespoon rice vinegar
  • 1/4 teaspoon freshly grated ginger
  • 1 small garlic clove pressed and minced
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon honey
  • 1/4 teaspoon sriracha/hot sauce
  • 2 tablespoons diced scallions
  • For the salmon:
  • 3 oz salmon filet skinless
  • For the pasta:
  • 1 medium zucchini
  • 1/2 tablespoon sesame oil
  • 1 garlic clove finely minced
  • 1 teaspoon minced ginger
  • 1 tablespoon diced scallions
  • pinch of red pepper flakes
  • 2 oz snow peas

Instructions

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • Whisk together all of the ingredients for the teriyaki marinade and add to a zip-lock plastic bag or shallow dish. Add in the salmon, shake lightly to coat (or, if using a dish, flip over until all sides are coated) and place in the refrigerator for 15 minutes.
  • While salmon marinates, spiralize your zucchini with Blade C and set aside in the refrigerator. Prepare the rest of your ingredients.
  • Remove the salmon from the marinade and place on the prepared parchment paper and drizzle over with 1 tablespoon of leftover marinade. Bake the salmon for 15 minutes or until fish flakes easily with a fork.
  • After roasting the salmon for 10 minutes, place a large skillet over medium heat and add in the sesame oil. Once oil heats, add in the garlic, ginger, scallions and red pepper flakes. Let cook for 30 seconds or until fragrant and then add in the snap peas and zucchini noodles and cook for 3-5 minutes or until noodles soften to your preference.
  • Plate the zucchini noodles and serve alongside the baked salmon.