NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon Fillet

1 cup Broccoli (chopped)

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 clove Garlic

1 tsp Ginger

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a small bowl, combine the low-sodium soy sauce, honey, minced garlic, and grated ginger to create the teriyaki glaze.

• 3

  Pat the salmon dry with a paper towel. Brush the salmon with a thin layer of olive oil on both sides.

• 4

  Heat a nonstick skillet over medium-high heat. Once hot, add the salmon skin-side down to crisp up the skin, cooking for about 3 minutes.

• 5

  Flip the salmon and pour half of the teriyaki glaze over the top, allowing it to caramelize slightly for another 2 minutes.

• 6

  Meanwhile, toss the chopped broccoli with a drizzle of olive oil, salt, and pepper, and spread it on a baking sheet.

• 7

  Place the broccoli in the preheated oven and roast for about 10-12 minutes until tender and slightly crispy on the edges.

• 8

  Transfer the salmon to the oven (if needed) for an additional 3-5 minutes to reach your preferred level of doneness, brushing with the remaining glaze halfway through.

• 9

  Plate the salmon alongside the roasted broccoli and serve immediately.