Enjoy a nutritious and flavorful lunch with our Teriyaki Salmon with Quinoa and Roasted Vegetables recipe. This dish combines succulent salmon, protein-packed quinoa, and caramelized roasted vegetables.
Teriyaki Salmon with Quinoa and Roasted Vegetables
Looking for a satisfying and healthy lunch option? Try our Teriyaki Salmon with Quinoa and Roasted Vegetables recipe. This dish offers a perfect balance of flavors and textures, with tender salmon, fluffy quinoa, and caramelized roasted vegetables.
Packed with protein, fiber, and essential nutrients, this lunch recipe will keep you energized and nourished throughout the day. Give it a try and elevate your lunchtime experience!
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Teriyaki Salmon with Quinoa and Roasted Vegetables
Ingredients
- 4 salmon fillets
- 1/4 cup teriyaki sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 cups mixed vegetables (broccoli, bell peppers, carrots)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional garnish: sesame seeds, chopped green onions
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 50g
- Fiber: 6g
- Fat: 15g
- Sugar: 12g
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Place the salmon fillets in a shallow dish and pour half of the teriyaki marinade over them. Let them marinate for 15-20 minutes.
- In a saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
- Meanwhile, toss the mixed vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes or until tender and slightly caramelized.
- Heat a tablespoon of oil in a skillet over medium-high heat. Add the marinated salmon fillets and cook for 3-4 minutes per side, or until cooked through.
- Serve the cooked salmon over a bed of cooked quinoa, accompanied by the roasted vegetables.
- Drizzle the remaining teriyaki marinade over the salmon and vegetables. Garnish with sesame seeds and chopped green onions, if desired.
Service Suggestion
- Serve with a side of steamed edamame for an extra boost of protein.
- Drizzle with a little extra teriyaki sauce before serving for added flavor.
Notes
- Add a sprinkle of red pepper flakes for a touch of heat.
- Feel free to customize the roasted vegetables with your favorite choices, such as zucchini or asparagus.