Teriyaki Salmon Bowls with Roasted Broccoli and Edamame

Ingredients

• 4 4 oz salmon fillets, wild-caught
• 2 cups brown rice, cooked
• 4 cups broccoli florets, fresh or frozen
• 2 cups edamame, shelled
• 1/2 cup teriyaki sauce, low-sodium
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp sesame oil
• 2 tbsp soy sauce, low-sodium
• 2 tbsp lime juice
• 1/4 tsp red pepper flakes, optional, for spice

Instructions

1. 1

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

2. 2

   In a small bowl, whisk together the teriyaki sauce, garlic, ginger, sesame oil, soy sauce, and lime juice.