Ingredients
Salmon and veggies
- 2 to 3 salmon fillets
- 1 small head broccoli, cut into florets
- 1 cup sugar snap peas, ends trimmed
- 1 tablespoon oil
- Salt and pepper, to taste
Teriyaki sauce
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar (or maple syrup)
- 1 garlic clove, minced or grated
- 1 pinch chili flakes
For serving
- Cooked rice
- Sesame seeds and sliced green onion (optional)
Instructions
- Preheat the oven to 400F and line a baking sheet.
- Whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, and chili flakes. Set aside about half of the sauce for serving, and use the rest as the marinade.
- Pat the salmon dry and rub it with the marinade. Set aside to marinate for 10 minutes.
- Meanwhile, add the broccoli to the lined baking sheet, toss with the oil, salt, and pepper, and bake for 10 minutes.
- Remove the pan, push the broccoli to one side, and add the salmon (rub it again with the marinade) and the sugar snap peas.
- Bake for another 8 to 10 minutes, depending on the thickness of your salmon, until it flakes easily.
- Meanwhile, heat the reserved sauce in a small pan until slightly thickened.
- Assemble bowls with rice, salmon, and veggies, then pour the warm sauce over top. Garnish with sesame seeds and green onion if using.
Notes
- For food safety, reserve the serving sauce before the marinade touches the raw salmon; only the warm, reserved sauce goes over the finished bowls.
- Thicker fillets need a few extra minutes.
- Swap the broccoli and snap peas for green beans, bell peppers, asparagus, or bok choy.
- Use maple syrup in place of brown sugar for a refined-sugar-free version, and tamari to keep it gluten-free.
Nutrition
Calories: 400kcalCarbohydrates: 14gProtein: 34gFat: 22gFiber: 4g