Prep Time: 20 min Cook Time: 25 min Servings: Serves: 4

INGREDIENTS

4 salmon fillets
2 bell peppers, chopped
½ white or red onion, chopped
1 cup chopped or sliced carrots
2 cups broccoli florets
Several sprays of oil
salt and pepper, to taste
2 cups steamed brownrice

TERIYAKI SAUCE
3/4 cup water
1/2 cup low-sodium tamari or soy sauce
2 cloves garlic, minced
1 inch fresh ginger, peeled and grated
3 tablespoons honey
¼ cup cold water + 2 tablespoons corn starch
2 teaspoons sesame seeds + 1 tablespoon light brown sugar (optional)

DIRECTIONS

Preheat oven to 425 degrees. Steam/cook the rice.

THE SAUCE
Combine water, tamari, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat. Stir together cold water and corn starch until dissolved, then whisk into boiling sauce and reduce heat to medium-low. Remove from heat and allow to cool while you prepare the veggies and salmon.

Spray a large baking pan with oil. Combine vegetables in a bowl and spray with oil. Season with salt and pepper. Toss well so oil and seasonings are evenly distributed.

Transfer vegetables to a baking pan arranging the vegetables in a single layer. Roast them in oven for 10 minutes. Remove from oven. Create a well in the vegetables large enough to nestle the salmon pieces.

Drizzle ⅔ of the sauce over the salmon and veggies. Sprinkle sesame seeds and light brown sugar over the fish and vegetables. Bake for another 10-15 minutes until salmon is flaky and tender and veggies are easily pierced with a fork.

Drizzle with remaining sauce and serve immediately.

NOTES

You can easily swap out any of these suggested veggies for your favorites: cauliflower, asparagus, and zucchini work well, too.