Soy Glazed Crispy Skin Salmon & Asian Veg

  • 30 minsCooks in 30 mins
  • Easy Easy
  • Serves 1Serves 1


Step 1

Toss the salmon in the soy sauce. Set aside while you prepare the vegetables. Cut the zucchini in half-length ways and then cut into ½ cm wide semi circles. Cut the bottom 1inch off the boy Choy and ensure all dirt is removed from the base of the leaves.

Step 2

On one side of a pre-heated fry-pan add salmon skin side. Add zucchini to the other side of the fry-pan. Cook salmon for 4-5 mins and turn. Add peas and bok choy on top of the zucchini. Season with salt and pepper. Place a lid on the fry pan and cook for 2 mins.

Step 3

Serve vegetables on a plate and lay the salmon over the top covering with any remaining juices from the pan. Sprinkle with sesame seeds and enjoy!

Recipe courtesy of Shelley Good Eats


1x Tassal Fresh Tassie Salmon portions, Skin-on
1 Tbsp soy
1 tsp sesame seed
1 zucchini
1 bunch bok Choy
¼ cup frozen green peas