Teriyaki-Ginger Salmon with Sesame Zucchini Noodles

1/4 cup low-sodium teriyaki sauce*
6 oz. salmon filet, skinless
2 medium zucchini
1 Tbsp. sesame oil
2 garlic cloves, minced
2 tsp. fresh ginger, minced
2 Tbsp. diced scallions
large pinch red pepper flakes
4 oz. snow peas
Low-sodium soy sauce

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper to make clean-up easier.

Place teriyaki sauce in shallow dish or zip-lock bag and add salmon. Refrigerate for 15 minutes. While salmon marinates, spiralize zucchini into noodles and set aside. Mix together remaining ingredients.

Remove salmon from marinade and place on baking sheet. Drizzle with 1 Tbsp. teriyaki sauce and bake salmon for 15 minutes or until fish flakes easily with a fork.

When salmon has roasted for 10 minutes, heat a large nonstick skillet over medium heat and add the sesame oil. Add the garlic, ginger, scallions and red pepper flakes and cook for 30 seconds. Add the zucchini noodles and the snap peas and cook for 3 to 5 minutes. Add a splash of low-sodium soy sauce to taste.

To serve, plate the zucchini noodles and snow peas and top each serving with half the salmon.

Serves 2
WW SmartPoints per serving: 11

*One Bite Teriyaki Sauce is made in Kansas City and is low-sodium and delicious. If you can’t find it, you can use another bottled teriyaki sauce or this recipe:

1/4 cup low-sodium soy sauce
1 Tbsp. rice vinegar
1/2 tsp. freshly grated ginger
2 small garlic cloves, minced
1 Tbsp. sesame oil
1 Tbsp. honey
1/2 tsp. Sriracha sauce
1/4 cup diced scallions