I absolutely love making this healthy salmon teriyaki recipe.
I highly recommend making this when you have more time on your hands. Probably the weekend, or if you are working, on days that you’re done early.
Salmon is an excellent food source. If your kids eat it, even better! It is rich in Omega-3 fatty acids, great source of protein, Vitamin A, D, B12, B2, Zinc, Antioxidants and more. These are all good for eye health, immunity, anti-inflammatory, healing, improving cognitive function and energy.
To buy wild-caught salmon or farm-raised salmon? Here are the differences.
Wild-caught salmon is leaner, darker in color, and possibly harder to find. It is harvested in the Pacific Ocean and caught during the summer months. The flavor is more robust. They feed in the wild habitat, so they eat things like algae which is so extremely good for you.
Farm-raised (Atlantic) has more calories, fat, and lighter in color. The feed and where it is farmed, is very important. USA and Norway is a safe way to go. I would stay away from Chile and Asia.
Salmon paired up with rice and asparagus is my jam.
Why love asparagus? Asparagus is low in calories and a great source of nutrients. It may help fight cancer, slim you down, and boost your brain.
Brown rice has lots of fiber, which is essential for digestion and bowel movements. It is rich in antioxidants which help the body get rid of toxins, and another food that should be staple in your home to boost brain function.
Now on to the recipe!
1 POUND SIDE OF SALMON (LEAVE SKIN ON)
1 TBSP MAPLE SYRUP
2 TBSP TAMARI SAUCE
1 TBSP MINCED GINGER
1 TBSP GRATED GARLIC
1 BUNCH ASPARAGUS
1 CUP ORGANIC BROWN JASMINE RICE
1 TEASPOON EXTRA VIRGIN OLIVE OIL
1 LEMON, CUT IN HALF
— PREHEAT OVEN TO 400 AND LINE 2 RIMMED BAKING SHEETS WITH PARCHMENT PAPER (1 FOR THE SALMON, 1 FOR THE ASPARAGUS).
–PLACE RICE AND WATER IN A MEDIUM SAUCEPAN AND COOK ACCORDING TO INSTRUCTIONS. WHILE THIS IS COOKING, YOU CAN PREP THE SALMON AND THEN THE ASPARAGUS.
–IN A BOWL, MIX TOGETHER MAPLE SYRUP, TAMARI, GINGER AND GARLIC.
–PLACE MIX ON PARCHMENT PAPER FIRST, THEN PLACE SALMON WITH SKIN SIDE ON TOP.
–TOSS AND COAT SALMON ON BOTH SIDES, THEN PLACE AGAIN WITH SKIN ON TOP TO PLACE IN OVEN. COVER COMPLETELY WITH ANOTHER SHEET OF PARCHMENT PAPER. TRY TO TUCK IN AS MUCH AS POSSIBLE.
–COOK FOR 18-20 MINUTES MAX. TAKE OUT, FINISH WITH A SQUEEZE OF LEMON AND LET COOL.
–WHILE SALMON IS COOKING, BREAK OFF ASPARAGUS ENDS. LIGHTLY COAT WITH OLIVE OIL. SPRINKLE SALT AND PEPPER. PLACE IN OVEN AS WELL. 10-20 MINUTES MAX DEPENDING ON THICKNESS. WHEN DONE, SEASON WITH A SQUEEZE OF LEMON.
–WHEN EVERYTHING IS DONE, SERVE TOGETHER AND GIVE YOURSELF A PAT ON THE BACK FOR MAKING YET ANOTHER NOURISHING MEAL!
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Thanks for being here.
Alejandra at Living Well Co.