Sheet Pan Teriyaki Salmon and Roasted Vegetables
June 14, 2024This Sheet Pan Teriyaki Salmon and Roasted Vegetables recipe is tailored for an IGA Nephropathy diet. It's low sodium and kidney-friendly, featuring delicious salmon and a medley of vegetables, all baked to perfection with a flavorful, healthy teriyaki glaze. Ideal for maintaining kidney health without sacrificing taste.
Ingredients
- 4 oz Wild-caught salmon filets
- ½ cup Mango Teriyaki Sauce
- 2 cups Eggplant, cut into 1-inch diced pieces
- 1 Medium carrot, cut into ½-inch diced pieces
- 1 Medium turnip, chopped into ½ inch diced pieces
- tbsp Sesame oil
- ½ tsp Ground ginger
- ½ tsp Garlic powder
Instructions
- Place the salmon filets in a gallon-size Ziploc bag and marinate in the mango teriyaki sauce for 2 hours.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and add the eggplant, carrot, and turnip. Drizzle with sesame oil and season with the ground ginger and garlic powder. Toss until everything is well coated.
- Roast for 15 to 20 minutes, until slightly tender. Remove from oven and flip vegetables over. Add the marinated salmon to the same tray and bake for an additional 10 minutes, until everything is cooked through.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Cool completely, label, and date before storing.
Nutrition
Calories: 329kcalCarbohydrates: 25gProtein: 13gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 31mgSodium: 147mgPotassium: 747mgFiber: 4gSugar: 18gVitamin A: 5373IUVitamin C: 24mgCalcium: 55mgIron: 1mg
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