Salmon Teriyaki with Green Beans and Sweetcorn Rice

Great High Protein Meal to satisfy both your hunger and your goals.
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Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Dairy Free, Gluten Free, High Protein, Main Course
Servings: 4 Servings
Calories: 507kcal


  • 4 Salmon Fillets (Approx 150g each)
  • 150 grams Green Beans (Frozen)
  • 150 grams Sweetcorn
  • 100 grams Brown Rice
  • 2 tbsp Sesame Seeds
  • 1 tbsp Sesame Oil

For the Sauce

  • 8 tbsp Soy Sauce
  • 3 tbsp Maple Syrup
  • 1 tbsp Lime Juice
  • 4 tbsp Ginger (Grated)
  • 2 Cloves Garlic (Grated)


  • Make the marinade by mixing all the sauce ingredients together. Season with salt and pepper.
  • Cut the skin off the salmon then rinse, dry and marinate in the earlier prepared sauce for 1 hour.
  • In the meantime, cook the rice according to the instructions on the packaging. Add the green beans to the cooking rice 4 minutesbefore the end of cooking, then drain. Next add the sweetcorn and mix well.
  • Preheat the oven to 450F (230C). Place the salmon into an oven proof dish leaving the marinade aside. Bake for 8-10 minutes and 3 minutes before the end of baking sprinkle with sesame seeds.
  • Transfer the marinade into a small saucepan and heat until it thickens, then mix in the sesame oil, take off the heat and set aside.
  • To serve, divide the rice and salmon between plates, then drizzle with the teriyaki sauce.


Calories: 507kcal | Carbohydrates: 40g | Protein: 45g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 2092mg | Potassium: 1219mg | Fiber: 4g | Sugar: 13g | Vitamin A: 425IU | Vitamin C: 9mg | Calcium: 108mg | Iron: 4mg