Teriyaki Glazed Salmon with Roasted Broccoli and Quinoa
Prep 20 min · Cook 30 min · Serves 4 · medium
Free on iPhone
Tender, flaky salmon fillets baked to perfection and glazed with a sweet and savory teriyaki sauce, served with roasted broccoli florets and fluffy quinoa for a balanced, nutrient-dense dinner.
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
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
Place the salmon fillets skin-side down on the prepared baking sheet. Brush the tops of the fillets evenly with the teriyaki sauce.
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