Teriyaki Salmon Bowls with Roasted Broccoli and Edamame
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender teriyaki-glazed salmon fillets served over a bed of fluffy brown rice, roasted broccoli, and protein-packed edamame - a delicious and nutritious GLP-1 friendly dinner!
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
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
In a small bowl, whisk together the teriyaki sauce, garlic, ginger, sesame oil, soy sauce, and lime juice.
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