Seared Teriyaki Salmon with Roasted Veggie Medley

Ingredients

• 4 salmon fillets, 4-6 oz each
• 2 cups broccoli florets
• 2 bell peppers, sliced
• 2 zucchini, sliced
• 1/2 cup teriyaki sauce, low-sodium
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 green onions, sliced

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a large bowl, toss the broccoli, bell peppers, and zucchini with 1 tbsp of olive oil. Season with salt and pepper. Spread the vegetables in a single layer on the prepared baking sheet.