Baked Salmon Dinner Recipe
8 oz fresh baked salmon with baked cherry tomatoes, shaved almonds, grilled asparagus, grilled zucchini and lemon teriyaki ginger zest, with lemon and orange peels.
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Ingredients
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Main Ingredient
Vegetables
Garnish and Flavoring
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Vegetables
Wash the cherry tomatoes and asparagus. Trim the ends of the asparagus and cut the zucchini into thin slices.
- 3
Marinate the Salmon
Drizzle the salmon fillet with olive oil, season with salt and black pepper, and pour 1 tablespoon of lemon teriyaki sauce over it. Let it marinate for about 15 minutes while preparing the vegetables.
- 4
Cooking
- 5
Bake the Salmon and Tomatoes
Place the marinated salmon fillet on a baking sheet lined with parchment paper. Add the cherry tomatoes around the salmon and drizzle with remaining lemon teriyaki sauce. Bake in the preheated oven for 15-20 minutes or until salmon is cooked through and flakes easily with a fork.
- 6
Grill the Asparagus and Zucchini
While the salmon is baking, heat a grill pan over medium-high heat. Grill the asparagus for about 5-7 minutes until tender and slightly charred. Grill the zucchini slices for about 3-4 minutes on each side until tender.
Serving
- 7
Plate the Dish
On a plate, place the baked salmon fillet, surround it with grilled asparagus and zucchini, and scatter baked cherry tomatoes on top. Sprinkle shaved almonds over the entire dish for added crunch.
- 8
Add Zest
Finally, sprinkle the grated ginger, lemon peel, and orange peel on top for a fresh flavor boost. Serve immediately.