Teriyaki Glazed Salmon with Roasted Broccoli and Quinoa

Ingredients

• 4 6 oz salmon fillets, wild-caught, skin-on
• 1/2 cup teriyaki sauce, low-sodium
• 4 cups broccoli florets, fresh or frozen
• 2 cups quinoa, dry, rinsed
• 2 tbsp olive oil, for roasting
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

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

2. 2

   Place the salmon fillets skin-side down on the prepared baking sheet. Brush the tops of the fillets evenly with the teriyaki sauce.