One-Pan Teriyaki Salmon & Snap Peas

Ingredients

• 4 salmon fillets
• 2 cups snap peas
• 1/4 cup tamari
• 2 tbsp rice vinegar
• 2 tbsp allulose
• 1 tsp cornstarch mixed with 1 tbsp water
• 1 tsp grated fresh ginger
• 1 tbsp olive oil

Method

1. 1

   Preheat oven to 400°F. In a small saucepan, combine tamari, rice vinegar, allulose, and ginger, bringing to a simmer.

2. 2

   Stir in the cornstarch slurry and simmer 1-2 minutes until the sauce thickens and turns glossy — reducing it this way, on its own, is what gives teriyaki its sticky, restaurant-style texture instead of a thin, watery glaze.

3. 3

   Arrange salmon and snap peas on a sheet pan, drizzle with olive oil.

4. 4

   Brush half the teriyaki sauce over the salmon and roast 12-14 minutes.

5. 5

   Brush with the remaining sauce before serving.