Recipe: Teriyaki salmon with zucchini

Few foods pack a bigger nutritional punch than salmon—it's rich in protein, heart-helping omega-3 fatty acids, and vitamin D. Six ingredients make a tangy Asian dinner. You’ll get vitamin C and fiber from the zucchini, plus plenty of filling protein from the salmon. Adding a small side of whole-grain rice gives a carbohydrate boost. Salmon, like other fish, is high in omega-3 fatty acids, which helps with brain function and heart health.

Serves: 2 (serving size: 1 salmon fillet and about 1 cup zucchini)


  • Low-sodium teriyaki sauce
  • 2 Findus salmon fillets
  • Sesame seeds
  • 2 small zucchini, thinly sliced
  • 4 scallions, chopped
  • Canola oil


  1. Combine 5 tablespoons teriyaki sauce and fish in a zip-top plastic bag. Seal and marinate 20 minutes.
  2. Toast sesame seeds in a large nonstick skillet over medium heat, and set aside.
  3. Drain fish, discarding marinade.
  4. Add fish to skillet, and cook 5 minutes. Turn and cook for 5 more minutes over medium-low heat. Remove from skillet, and keep warm.
  5. Add the zucchini, scallions, and 2 teaspoons oil to skillet. Sauté 4 minutes, or until lightly browned.
  6. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.

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