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Just double/triple/or quadruple this recipe for your busy week ahead!
❤Rachel
..
Homemade Teriyaki Salmon
This is a Tangy, Fool-proof, SUPER simple meal prep idea…
Just double/triple/or quadruple this recipe for your busy week ahead!
Makes 1 serving
Ingredients:
- 7 oz skinless salmon fillet
- 2 cups bite-size broccoli florets
- 1 cup sliced carrots
- 1 tsp avocado oil, or olive oil
- sea salt and fresh ground black pepper, to taste
- 1 tsp sesame seeds, to garnish
Homemade Honey-Soy Marinade
- 1 tsp minced fresh garlic
- 1 tsp minced fresh ginger
- ¼ tsp white pepper
- 1 Tbsp low sodium soy sauce, Bragg’s liquid aminos, or coconut aminos
- 1/2 Tbsp raw honey
- 1 tsp sesame oil, or avocado oil
Instructions:
Preheat oven to 400 degrees f. and line a large baking sheet with parchment paper.
In a small jar, add all the honey soy marinade ingredients. Place the lid on and shake vigorously to emulsify, OR whisk.
Lay the salmon in the center of your baking sheet. Pour your homemade marinade over the salmon and gently rub it in with your fingers.
Add carrots and broccoli to a medium bowl, drizzle 1 teaspoon oil over the top, then season with sea salt and pepper, and toss well to coat.
Add the broccoli and carrots around the salmon on the sheet pan, but not touching, and leaving room between to properly roast and crisp up.
Roast for about 10-12 minutes, just until salmon is flaky.
Sprinkle with sesame seeds and enjoy immediately, OR keep refrigerated in airtight glass containers for 3-4 days.
Enjoy!
❤Rachel
Preheat oven to 400 degrees f. and line a large baking sheet with parchment paper. In a small jar, add all the honey soy marinade ingredients. Place the lid on and shake vigorously to emulsify, OR whisk.
Lay the salmon in the center of your baking sheet. Pour your homemade marinade over the salmon and gently rub it in with your fingers.
Add carrots and broccoli to a medium bowl, drizzle 1 teaspoon oil over the top, then season with sea salt and pepper, and toss well to coat. Add the broccoli and carrots around the salmon on the sheet pan, but not touching, and leaving room between to properly roast and crisp up.
Roast for about 10-12 minutes, just until salmon is flaky. Sprinkle with sesame seeds and enjoy immediately, OR keep refrigerated in airtight glass containers for 3-4 days.
Ingredients
- 7 oz skinless salmon fillet
- 2 cups bite-size broccoli florets
- 1 cup sliced carrots
- 1 tsp avocado oil, or olive oil
- sea salt and fresh ground black pepper, to taste
- 1 tsp sesame seeds, to garnish
Homemade Honey Soy Marinade
- 1 tsp minced fresh garlic
- 1 tsp minced fresh ginger
- ¼ tsp white pepper
- 1 Tbsp low sodium soy sauce, Bragg's liquid aminos, or coconut aminos
- 1/2 Tbsp raw honey
- 1 tsp sesame oil, or avocado oil
Instructions
- Preheat oven to 400 degrees f. and line a large baking sheet with parchment paper.
- In a small jar, add all the honey soy marinade ingredients. Place the lid on and shake vigorously to emulsify, OR whisk.
- Lay the salmon in the center of your baking sheet. Pour your homemade marinade over the salmon and gently rub it in with your fingers.
- Add carrots and broccoli to a medium bowl, drizzle 1 teaspoon oil over the top, then season with sea salt and pepper, and toss well to coat.
- Add the broccoli and carrots around the salmon on the sheet pan, but not touching, and leaving room between to properly roast and crisp up.
- Roast for about 10-12 minutes, just until salmon is flaky.
- Sprinkle with sesame seeds and enjoy immediately, OR keep refrigerated in air tight glass containers for 3-4 days.
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