By Suzanne Polk Fox


  • 4 (5-ounce) salmon fillets
  • 16 ounces asparagus, trimmed
  • 2 carrots, peeled and julienned cut into 1/8-inch slices or 1/2 cup baby carrots
  • 1/2 cup cherry tomatoes
  • 1/2 cup soy sauce
  • 1/4 cup orange juice or water
  • 3 Tbsp honey
  • 2 Tsp grated ginger
  • 3 garlic cloves, minced
  • 1/8 tsp chili flakes
  • 2 Tsp  flour
  • 2 Tbsp olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 2 green onions, thinly sliced
  • 1/2 Tsp sesame seeds


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or line baking sheet with parchment paper for less of a mess.
  2. Combine the soy sauce, orange juice, honey, ginger, garlic and chili flakes into a sauce pan over medium heat.  Slowly whisk in flour to desired thickness. Simmer and remove from heat.
  3. Place salmon, asparagus and carrots in a single layer onto the baking sheet.
  4. Spoon teriyaki sauce over the salmon.
  5. Drizzle asparagus and carrots with olive oil; season with salt and pepper, to taste.
  6. Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.
  7. Serve immediately, garnished with green onions and sesame seeds, if desired.

Calories 240.3. | Calories from Fat 76.5 | Fat 8.5g. | Sodium 779.8mg. Carbohydrate 11.0g | Protein 31.3g

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