Teriyaki Glazed Salmon and Vegetable Roast

  • Prep : 30 Mins Cook : 30 Mins
  • 4 Serves
  • MEDIUM

Nutrition Facts

  • Energy 290 calories
  • Fat 12.4 g
  • Carbohydrates 16.3 g
  • Protein 24.2 g
  • Sodium 512 mg

Ingredients

  • 4 (5 oz. or 150 g) salmon fillets
  • 2 (4 oz or 125 g) tomatoes, diced
  • 1 medium (4 oz or 125 g) red bell pepper, deseeded and cut into 1-inch pieces
  • 1 medium (4 oz or 125 g) yellow red bell pepper, deseeded and cut into 1-inch pieces
  • 1 medium (7 oz or 200 g) zucchini, thinly sliced
  • olive oil spray
  • Kosher salt and freshly ground black pepper
  • For the Marinade:
  • 1/4 cup (2 fl oz or 60 ml) mirin (Japanese cooking wine)
  • 1/4 cup (2 fl oz or 60 ml) orange juice
  • 2 tablespoons (1 fl oz or 30 ml) olive oil
  • 2 tablespoons (1 fl oz or 30 ml) soy sauce, low-sodium
  • 1 tablespoon (0.5 fl oz or 15 ml) lemon juice
  • 1 tablespoon (0.7 fl oz or 20 ml) honey
  • 1 teaspoon (3 g) ginger, ground
  • 1 teaspoon (3 g) garlic, minced

Directions

  • 1Combine marinade ingredients in a mixing bowl. Mix well. Divide among two shallow bowls.
  • 2Add the salmon fillets in one bowl with marinade and the vegetables in another bowl. Toss to coat well. Cover with plastic wrap and let sit in the refrigerator for 30 minutes.
  • 3Preheat your Air Fryer to 360 F (180 C).
  • 4Transfer the marinated salmon and place into the Air Fryer cooking basket along with the marinated vegetables. Cook for about 10 minutes.
  • 5Serve and enjoy.