Teriyaki Salmon & Broccoli
Pan-seared salmon fillet glazed with teriyaki sauce, served alongside roasted cruciferous vegetables. Protein and vegetable components swap independently for endless variations.
Ingredients
Method
Preheat oven to 425°F. Pat salmon dry and season both sides with salt and pepper.
Toss broccoli florets with sesame oil, salt, and black pepper; spread on a sheet pan.
Roast broccoli for 15–18 minutes until edges are crispy and tender.
Meanwhile, heat vegetable oil in a skillet over medium-high heat. Sear salmon skin-side up for 4–5 minutes until golden.
Flip salmon and cook 3–4 minutes longer until nearly cooked through.
Brush teriyaki sauce onto the salmon; cook 1–2 minutes, then flip and brush again. Cook 1 minute more until sauce is sticky and salmon is opaque in the center.
Divide roasted broccoli between bowls or plates; place salmon fillet on top.
Garnish with sesame seeds and sliced green onion. Drizzle any remaining pan sauce over the dish.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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