Teriyaki Salmon and Broccoli with Rice

So this is a Skinnytaste recipe at heart. I just omitted the tiny bell peppers and added rice to complete the dish. Other than that, it’s exactly this. I just wanted to give you guys an easy place to find it so you can make it and eat it! It’s so simple but so so good.

Serves 2

INGREDIENTS:

For veggies

2 cups bite-size broccoli florets
1/2 tablespoon sesame oil
¼ teaspoon kosher salt
Freshly ground black pepper, to taste

For salmon

2 (4-ounce) wild salmon filets
1 teaspoon sesame oil
1 garlic clove, grated
½ teaspoon grated ginger
2 tablespoons reduced sodium soy sauce, or gluten-free soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon brown sugar
1.5 cup cooked rice (your pick!)

INSTRUCTIONS:

Preheat oven to 400º. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside.
Meanwhile, combine sesame oil, garlic, ginger, soy sauce, vinegar and brown sugar in a small bowl and mix. Pour into a large ziplock bag and add salmon. Marinate for AT LEAST an hour or longer if you can!
In a medium bowl, toss broccoli with 1/2 tablespoon sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on prepared sheet pan and roast for 10 minutes.
Remove veggies from oven, toss, and move them over slightly to make room for the salmon. Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through.
While salmon is cooking, heat a small skillet over low heat. Pour the remaining marinade and simmer stirring until the sauce has thickened slightly, about 1 to 1 1/2 minutes.
Brush sauce over salmon and sprinkle fillets with sesame seeds and scallions (if you’re fancy). Serve over rice and with veggies!