Sizzling Teriyaki Salmon Bowls
Prep 20 min · Cook 20 min · Serves 4 · medium
Free on iPhone
Tender teriyaki-glazed salmon fillets served over a vibrant bed of quinoa, sautéed veggies, and crunchy edamame - a delicious and nutritious GLP-1 friendly dinner!
Ingredients
- 4 salmon fillets, 4 oz each
- 1 cup quinoa, uncooked
- 1 cup edamame, shelled
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1/2 cup teriyaki sauce, low-sodium
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 3 green onions, sliced
Instructions
- 1
1. Cook the quinoa according to package instructions.
- 2
2. In a large skillet, sauté the broccoli and bell pepper in a bit of water or low-sodium broth until tender-crisp, about 5-7 minutes.
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