Debi Mazar's Teriyaki Salmon with Baby Broccoli & Kale

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Ingredients

  • 4 salmon fillets (about 6 ounces each)
  • 1/2 cup Soy Vay® Veri Veri Teriyaki Marinade & Sauce
  • 1 bunch baby broccoli
  • 1/2 bunch lacinato kale
  • 3 cloves garlic
  • 1/2 cup olive oil
  • salt & pepper to taste
  • 1 lemon
  • red pepper flakes to taste

Prep

  • 1.
    Place the salmon fillets in a casserole dish. Pour the Veri Veri Teriyaki sauce over top and turn the fish until evenly coated.
  • 2.
    Cover with plastic wrap and place in the fridge to marinate for 1 hour.
  • 3.
    When the salmon is ready, discard any leftover marinade.
  • 4.
    Preheat the oven to 425ºF. Adjust the rack to the center of the oven.
  • 5.
    Line a baking sheet with foil or parchment paper.

Cook

  • 1.
    Place the broccoli, kale and garlic on the baking sheet.
  • 2.
    Drizzle with olive oil and season with salt and pepper. Toss to coat.
  • 3.
    Nestle the salmon fillets between the vegetables and cook for 15 minutes, or until the vegetables are tender and the salmon is cooked through.
  • 4.
    Zest the lemon over the salmon and vegetables.
  • 5.
    Sprinkle lightly with red pepper flakes before serving.

Notes

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