Teriyaki Salmon with Ginger-Pineapple Steamed Rice
Preheat oven to 375°; line rimmed baking pan with parchment paper. Place salmon on 1 side of prepared pan; place peppers and onions on opposite side.
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Ingredients
- 4 portions (5 ounces each) skinless teriyaki salmon
- 16 oz sliced peppers and onions
- 3 1/2 oz boil-in-bag basmati rice
- 1 cup chopped fresh pineapple chunks
- 1 tsp ginger paste
- Chopped green onions for garnish (optional)
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