2 salmon fillets, skin removed
Salt and freshly ground black pepper
1 orange, peeled and cut into segments
2 sweet potatoes, peeled
1/2 cup Teriyaki sauce, store-bought or see recipe below
Preheat the oven to 400 degrees F.
Coat a large baking pan with cooking spray.
Cut the sweet potatoes into 1/4-inch slices. Place them in a single layer in the baking dish. Sprinkle with salt and pepper.
Season salmon with salt and pepper and place on top of the potatoes.
Spoon the teriyaki sauce over the salmon in the pan. Arrange oranges on top of the salmon.
Roast salmon for 25 to 30 minutes, until fish and potatoes are fork-tender. Remove from the oven and serve immediately.
Quick Teriyaki Sauce
¼ cup soy sauce
1 cup water
½ teaspoon ground ginger
¼ teaspoon garlic powder
5 tablespoons packed brown sugar
2 tablespoon honey
2 tablespoons cornstarch
¼ cup cold water
Mix all but the cornstarch and 1/4 cup of water in a saucepan and begin heating.
Whisk the cornstarch and cold water in a cup to dissolve. Add to sauce in the pan.
Heat until sauce thickens to desired thickness.
Sugar Snap Peas
1 tablespoon olive oil
1 lb fresh sugar snap peas, ends trimmed
1 large garlic clove, sliced
1/2 teaspoon sea salt
1/4 tsp ground black pepper
Heat oil in a skillet over medium-high heat.
Add the snap peas and garlic, and toss to coat. Cook snap peas for 2 minutes, stirring frequently.
Add the salt, and pepper and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender.