Seared Teriyaki Salmon with Roasted Sweet Potato and Broccoli
Prep 20 min · Cook 25 min · Serves 4 · medium
Tender seared salmon fillets are glazed in a sweet and savory teriyaki sauce, paired with roasted sweet potatoes and broccoli for a nutrient-dense and satisfying GLP-1 friendly dinner.
Ingredients
- 4 salmon fillets, 4-6 oz each
- 1/2 cup teriyaki sauce
- 2 medium sweet potatoes, cubed
- 4 cups broccoli florets
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp sesame seeds
Instructions
- 1
Preheat oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, until tender.
- 2
In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Season the salmon fillets with salt and pepper, then sear for 3-4 minutes per side until browned.
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