Teriyaki Salmon and Vegetable Bowls

Ingredients

• 4 6 oz salmon fillets, wild-caught
• 2 cups brown rice, uncooked
• 3 cups broccoli florets, fresh or frozen
• 2 medium bell peppers, sliced into strips
• 2 medium carrots, peeled and julienned
• 1/2 cup teriyaki sauce, low-sodium
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 4 green onions, sliced
• 2 tbsp sesame seeds

Instructions

1. 1

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

2. 2

   Place the salmon fillets on the prepared baking sheet. In a small bowl, whisk together the teriyaki sauce, sesame oil, garlic, and ginger. Brush the mixture over the top of the salmon fillets.