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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Omega-3 fatty acids in salmon may alter certain gene expressions in your body to tell it to melt fat, not store it. Eat up and burn, baby, burn! Ingredients:
2 tablespoons low-sodium teriyaki sauce |
1 tablespoon honey |
1 tablespoon rice vinegar |
4 teaspoons chopped garlic, divided |
1 teaspoon grated ginger |
1 teaspoon dark sesame oil |
6 salmon fillets (about 1 1/2 pounds) |
1 pound brussels sprouts, halved if large |
1 tablespoon canola oil, divided |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
vegetable oil cooking spray |
1/2 pound shiitake mushrooms, thickly sliced |
Directions:
1. Position rack in middle of oven; heat oven to 450°F. In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and sesame oil. Place salmon in a shallow dish; sprinkle with 1 1/2 tablespoon teriyaki mixture; marinate 15 minutes. In a second bowl, toss brussels sprouts with 1 1/2 teaspoon garlic, 1/2 tablespoon canola oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes. In second bowl, toss mushrooms with remaining 1/2 tablespoon canola oil, 1 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Move brussels sprouts to center of pan; top with salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just cooked through, 8 to 10 minutes. Top salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.
2. Per serving: 484 calories, 34 g fat, 6 g saturated, 17 g carbohydrates, 3 g fiber, 27 g protein Nutritional analysis provided by Self
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