The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Japanese-style Roast Salmon with Quinoa & Teriyaki Greens
Our take on homemade teriyaki sauce, starring ginger, chilli and honey, is paired with tender, responsibly-sourced salmon. Serve with quinoa and double greens: wilted pak choi and charred broccoli.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
- 1 chilli
- 180g Tenderstem broccoli
- 1 onion
- 1 pak choi
- 80g quinoa (Quinoa 100%)
- 2 salmon fillets (Fish)
Nutritional Information
Calories: 632
Protein: 44g
Carbs: 47g
Fat: 31g
Ingredients
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 onion (use half)
- 1 pak choi (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey (use half)
- 1 unwaxed lime (use half)
- 180g Tenderstem broccoli (use half)
- 1 chilli (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 1 salmon fillet (Fish)
Nutritional Information
Calories: 632
Protein: 44g
Carbs: 47g
Fat: 31g
Japanese-style Roast Salmon with Quinoa & Teriyaki Greens
Our take on homemade teriyaki sauce, starring ginger, chilli and honey, is paired with tender, responsibly-sourced salmon. Serve with quinoa and double greens: wilted pak choi and charred broccoli.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl & a sieve
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium heat
- Season the salmon with salt and pepper. Once the pan is hot, add the salmon, skin-side down, and cook for 3 mins. Flip and cook for 3 mins more, then transfer to the lined baking tray. Roast for 15 mins / air fryer 11 mins
Get the quinoa on & prep the veg
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Meanwhile, thinly slice the onion. Trim and cut the broccoli into thirds. Trim and thinly slice the pak choi
Time to stir-fry
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and broccoli and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the pak choi and fry for 2 mins more
Make the teriyaki sauce
- Meanwhile, deseed and finely dice half the chilli, then thinly slice the remaining. Halve the lime
- In the small bowl, combine the diced chilli (for those who'd like the heat), ginger paste, tamari, honey and juice from half the lime
- Add three-quarters of the sauce to the veg pan and simmer for 1-2 mins, until the sauce thickens and coats the veg. Add a splash of water if it becomes too dry
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the quinoa and teriyaki veg between plates, topped with the salmon. Drizzle the remaining teriyaki sauce over the salmon and top with the sliced chilli to finish (for those who'd like the heat). Serve with the remaining lime, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.