Seared Teriyaki Salmon with Garlic Roasted Broccoli and Quinoa
Prep 15 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A delicious and nutritious GLP-1 friendly dinner featuring seared salmon in a savory teriyaki glaze, paired with roasted broccoli and fluffy quinoa for a well-balanced meal.
Ingredients
- 4 6 oz salmon fillets, wild-caught
- 4 cups broccoli florets
- 1 cup quinoa, uncooked
- 1/2 cup low-sodium teriyaki sauce
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
1. Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp of olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 18-20 minutes, stirring halfway, until tender and lightly browned.
- 2
2. While the broccoli is roasting, cook the quinoa according to package instructions.
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