Teriyaki Glazed Salmon and Vegetable Roast

Ingredients

• 4 (5 oz. or 150 g) salmon fillets


• 2 (125 g) tomatoes, diced


• 1 medium (125 g) red bell pepper, deseeded and cut into 1-inch pieces


• 1 medium (125 g) yellow red bell pepper, deseeded and cut into 1-inch pieces


• 1 medium (200 g) zucchini, thinly sliced


• olive oil spray


• Kosher salt and freshly ground black pepper


• For the Marinade:


• 1/4 cup (60 ml) mirin (Japanese cooking wine)


• 1/4 cup (60 ml) orange juice


• 2 tablespoons (30 ml) olive oil


• 2 tablespoons (30 ml) soy sauce, low-sodium


• 1 tablespoon (15 ml) lemon juice


• 1 tablespoon (20 ml) honey


• 1 teaspoon (3 g) ginger, ground


• 1 teaspoon (3 g) garlic, minced