top of page

Recent Posts



Teriyaki Salmon with Roasted Pineapple and Veggies


  • 8 oz.Hy-Vee Short Cuts garlic-lemon asparagus, cut into 3-inch pieces

  • 2 large carrots, peeled and cut diagonally into 1/4-inch slices

  • 1 tbsp. olive oil

  • ½ c. Culinary Tours sesame teriyaki sauce (divided)

  • ½(1-lbs.) pkg. Hy-Vee Short Cuts pineapple chunks, cut into 1/2-inch wedges

  • 4 (5-oz. each) salmon fillets, 3/4-to-1-inch-thick

  • Sesame seeds, toasted,

  • Lemon halves, roasted, for garnish

  • Directions:

  1. Preheat oven to 425 degrees. Spray a 15x9x2-inch sheet pan with nonstick spray, then set aside.

  2. Toss the asparagus and carrots with olive oil; add to one section on the prepared pan. Add a row of the pineapple. Pat the salmon dry with paper towels. Arrange salmon on the pan alongside pineapple. Brush salmon with 1/4 cup of the teriyaki sauce.

  3. Roast for approximately 10 to 14 minutes (or until salmon flakes easily with a fork, 145 degrees) and vegetables are crisp-tender.

  4. Stir pineapple and vegetables halfway through cooking.

  5. Brush the remaining 1/4 cup teriyaki sauce onto salmon, pineapple, and vegetables. Sprinkle sesame seeds on salmon, if desired. Serve with roasted lemon half.

  6. Enjoy!

bottom of page