Teriyaki Salmon and Vegetables with Egg Noodles
Elevate your weeknight dinners with this irresistible Teriyaki Salmon and Vegetables with Egg Noodles recipe! Featuring tender, oven-baked salmon glazed in a rich teriyaki sauce, crisp stir-fried broccoli, red bell peppers, and carrots, and a bed of perfectly seasoned egg noodles, this dish is a harmonious blend of flavors and textures. Aromatic garlic, ginger, and a hint of sesame oil add an Asian-inspired flair, while garnishing with scallions and sesame seeds creates a stunning presentation. Ready in under an hour and packed with nutrients, this wholesome one-plate meal is perfect for impressing guests or treating your family to a flavorful feast.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 0.5 cups teriyaki sauce
- 300 grams egg noodles
- 1.5 cups broccoli florets
- 1 large red bell pepper
- 1 large carrot
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic
- 1 teaspoon ginger
- 2 stalks scallions
- 1 tablespoon sesame seeds
- 2 tablespoons cooking oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the salmon fillets on the prepared baking sheet. Pour the teriyaki sauce evenly over the fillets, ensuring they are well-coated. Set aside to marinate while you prepare the vegetables.
Cut the red bell pepper into thin strips and peel the carrot, slicing it into matchsticks. Mince the garlic and grate the ginger. Chop the scallions into thin slices, separating the white and green parts.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a large skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat. Add the broccoli florets, carrot, and red bell pepper. Stir-fry for 4-5 minutes, or until the vegetables are tender crisp.
Add the garlic, ginger, and the white parts of the scallions. Stir-fry for 1 minute until fragrant. Drizzle 1 tablespoon of soy sauce over the vegetables and toss well. Remove the vegetables from the pan and set aside.
In the same skillet, heat another tablespoon of cooking oil. Add the cooked egg noodles and stir-fry for 2-3 minutes. Drizzle the remaining soy sauce and sesame oil over the noodles, tossing to combine. Remove the noodles from the pan and set aside.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
To plate, divide the egg noodles among four plates. Top with the stir-fried vegetables and a piece of teriyaki salmon. Garnish with sesame seeds and the green parts of the scallions.
Serve warm and enjoy your Teriyaki Salmon and Vegetables with Egg Noodles!
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 5122 mg | 223% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 29.6 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
