Free Meal Plan: Teriyaki Salmon and Rice

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On the fly this week with a million things to do? These dishes are fast! Kids can help you prepare them too, as they are all very easy to put together for a weekday dinner. Try the stacked veggie sandwiches in your lunch box-you’ll be the envy of the lunch room!


chicken burger

I love a good burger, and this one cooks up moist and flavorful! Topped with red onion and Cheddar, this recipe is delicious. Readers have said that they taste almost just like a Burger King Chicken sandwich.

Chicken Burger

Veggies and Dip

Thick cut chips


A weekend mainstay in our house, this dish is a treat. Spicy sausage, tender perogies and sweet caramelized onions are delicious with some sour cream on the side and a tossed salad to round out the meal.

Spiced Perogies and Sausage with Caramelized Onions

Tossed Salad


Stacked Veggie Sandwiches

Better than a popular fast food chain, these sandwiches are fast and easy to make! Visit your favorite bakery to get a loaf of really good focaccia, and splurge on some more gourmet cheese if you like.

Stacked Veggie Sandwiches

Caesar Salad


Tarragon Lime Chicken

Who says you can’t have summer grilling flavors in the winter? Peppery Tarragon and citrusy lime meld together to make a very tasty chicken. Serve it with butter lettuce tossed with chunks of mango, red pepper, green onion, and cashews, all with a citrus dressing.

Tarragon Lime Chicken

Mashed potatoes

Butter Lettuce Mango Salad


Teriyaki Salmon Rice Steamed Broccoli

The technique for this recipe is kind of unique-you marinate the salmon in the sauce, then throw the veggies in and bake the whole thing together! I love how easy it is and the flavor is great.

  • 3/4 cup low sodium soy sauce
  • 1/2 cup honey
  • 3 Tbsp vegetable oil
  • 3 Tbsp fresh lemon juice (zest in the lemon too, it adds some great flavor)
  • 3 cloves garlic, crushed
  • 1/2 inch piece of ginger, peeled and minced well
  • 4 thick salmon fillets, skinned and halved lengthwise (about 1 lb)
  • 1 red bell pepper, thinly sliced
  • 6 oz mushrooms, sliced
  • 6 green onions, diagonally sliced
  • 1 1/2 tsp cornstarch
  • 1 1/2 tsp water

In a casserole dish large enough to hold the salmon fillets in a single layer, combine the soy sauce, honey, evetable oil, lemon juice, garlic, and ginger. Mix well. Put the salmon in the marinade and turn to coat. Cover and chill for 30 minutes.

Pre heat oven to 400 F. Sprinkle the mushrooms, green onion, and red pepper over the salmon. Spoon some of the marinade over top, coating the veggies. Bake uncovered, for about 20 minutes or until the salmon is baked through and flakes easily.

*note-if the casserole dish is glass or ceramic you might want to be careful about going straight from fridge to oven. An alternative could be marinating the salmon in a different dish, then transferring it to the dish you intend to bake it in when you put it in the oven.

Remove the cooked salmon and veggies with a slotted spoon and place them on a plate, covering them to keep them warm.

Pour the sauce into a saucepan and cook over medium low heat. In a small dish, mix the cornstarch and water together until smooth, then stir into the sauce. Bring the sauce to a boil, stirring, until it becomes thickened. Serve the sauce along side the salmon if you wish. We often eat it without the sauce at all.

Serves 4

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