Baked Teriyaki Salmon with Roasted Broccoli and Quinoa
Prep 10 min · Cook 25 min · Serves 4 · medium
Tender baked salmon fillets in a sweet and savory teriyaki glaze, served with roasted broccoli florets and fluffy quinoa. A high-protein, low-fat dinner that's perfect for GLP-1 medication support.
Ingredients
- 4 salmon fillets, 4-6 oz each
- 4 cups broccoli florets
- 1 cup quinoa, uncooked
- 1/2 cup teriyaki sauce, low-sodium
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
In a small bowl, whisk together the teriyaki sauce, garlic, ginger, rice vinegar, and sesame oil.
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