Steam-baked Teriyaki-style Salmon

Get your lunch prep sorted with this low-calorie meal

  • Serves: 4
Steam-baked Teriyaki-style Salmon
  • 250g frozen soya beans
  • 180g pak choi, halved lengthways
  • 4 x 150g salmon fillets
  • 1 lemon
  • 4 coriander sprigs
  • 200ml vegetable stock made with a Kallo low salt organic vegetable stock cube
  • 1 tsp reduced salt soy sauce
  • 1 red chilli, seeded and thinly sliced
  • 1 tsp toasted sesame oil

Nutrition: per serving

  • cal 377
  • fat 21g
  • sat fat 5.3g
  • protein 38.1g
  • carbs 9g
  • sugar 1.2g
  • salt 0.4g

Ingredients

  • 250g frozen soya beans
  • 180g pak choi, halved lengthways
  • 4 x 150g salmon fillets
  • 1 lemon
  • 4 coriander sprigs
  • 200ml vegetable stock made with a Kallo low salt organic vegetable stock cube
  • 1 tsp reduced salt soy sauce
  • 1 red chilli, seeded and thinly sliced
  • 1 tsp toasted sesame oil
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Method
  • Preheat the oven to 200C/400F/Gas 6. Place the soya beans and pak choi in a heatproof oven dish. Lay the salmon fillets on top.
  • Cut four thin slices from the lemon and place one on top of each salmon fillet with a coriander sprig.
  • Mix the juice from the remaining lemon, vegetable stock and soy sauce and pour into the dish.
  • Scatter the chilli over the fish, then cover the dish tightly with foil and bake for 20-30 minutes until the fish is cooked through and the vegetables are tender. Drizzle very lightly with toasted sesame oil and serve.
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Recipe taken from:

Waitrose

Nutrition: per serving

  • cal 377
  • fat 21g
  • sat fat 5.3g
  • protein 38.1g
  • carbs 9g
  • sugar 1.2g
  • salt 0.4g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.