Seared Ginger Teriyaki Salmon with Roasted Broccoli and Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
A delightful GLP-1 friendly dinner featuring pan-seared salmon fillets glazed in a sweet and savory teriyaki sauce, paired with roasted broccoli florets and fluffy quinoa. This balanced, nutrient-dense meal is designed to support your GLP-1 medication regimen.
Ingredients
- 4 6-oz salmon fillets, wild-caught
- 4 cups broccoli florets, fresh
- 2 cups quinoa, dry, rinsed
- 1/2 cup low-sodium teriyaki sauce
- 2 tbsp fresh ginger, grated
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp lemon juice
- 1 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Spread the broccoli florets on a baking sheet, drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
- 2
In a medium saucepan, combine the quinoa with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until quinoa is fluffy.
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