Already have an account?
Get back to the

Teriyaki-Glazed Salmon with Vegetables

Ready-to-use teriyaki sauce kissed with fresh ginger spices up sautéed salmon with a medley of crisp vegetables.

Serving Size:


Active Time:

30 min.

Total Time:

30 min.


  • ½ cup teriyaki sauce
  • 2 tsp. grated peeled fresh ginger
  • 4 (6 oz.) salmon fillets
  • 2 cups frozen shelled edamame, 10 oz.
  • 1 lb. asparagus, trimmed
  • 2 cups baby spinach
  • 1 tsp. sesame seeds, toasted
  • 1 scallion, thinly sliced


  1.  Bring large pot salted water to boil. Meanwhile, combine teriyaki sauce and ginger; reserve. Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add salmon, skin side up; cook, turning once, until cooked through in centers, 4-5 min. per side.
  2. While salmon cooks, add edamame to boiling water; cook until almost tender, 3-4 min, adding asparagus during last 1-2 min. of cooking time. Drain well.
  3. Pour reserved teriyaki sauce over salmon; cook until sauce is slightly thickened, 1 min. Serve salmon, asparagus and edamame over spinach topped with pan juices sesame seeds and scallion.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.