Teriyaki Glazed Salmon and Vegetable Roast

Ingredients

• 4 (5 oz. or 150 g) salmon fillets
• 2 (4 oz or 125 g) tomatoes, diced
• 1 medium (4 oz or 125 g) red bell pepper, deseeded and cut into 1-inch pieces
• 1 medium (4 oz or 125 g) yellow red bell pepper, deseeded and cut into 1-inch pieces
• 1 medium (7 oz or 200 g) zucchini, thinly sliced
• olive oil spray
• Kosher salt and freshly ground black pepper
• For the Marinade:
• 1/4 cup (2 fl oz or 60 ml) mirin (Japanese cooking wine)
• 1/4 cup (2 fl oz or 60 ml) orange juice
• 2 tablespoons (1 fl oz or 30 ml) olive oil
• 2 tablespoons (1 fl oz or 30 ml) soy sauce, low-sodium
• 1 tablespoon (0.5 fl oz or 15 ml) lemon juice
• 1 tablespoon (0.7 fl oz or 20 ml) honey
• 1 teaspoon (3 g) ginger, ground
• 1 teaspoon (3 g) garlic, minced