lunch

Ginger-Soy Glazed Atlantic Salmon with Toasted Sesame Quinoa and Steamed Broccoli

Name: Ginger-Soy Glazed Atlantic Salmon with Toasted Sesame Quinoa and Steamed Broccoli
Ingredients: 115.6 g Atlantic Salmon Fillets (Harbour Salmon Co.); 204.9 g Quinoa, cooked; 170.7 g Broccoli, raw; 30.7 g Honey (added for glaze/sugar target); 10.2 g Soy sauce and ginger (adjustment for salt/flavor/macros)

Nutrition

693

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Atlantic Salmon Fillets (Harbour Salmon Co.)115.6 g

Quinoa, cooked204.9 g

Broccoli, raw170.7 g

Honey (added for glaze/sugar target)30.7 g

Soy sauce and ginger (adjustment for salt/flavor/macros)10.2 g

Instructions

Preheat your oven to 400 deg F (200 deg C).

In a small bowl, whisk together the soy sauce, grated fresh ginger, and honey to create a sticky glaze.

Place the salmon fillet on a parchment-lined baking sheet. Brush generously with half the glaze and roast for 12-14 minutes, until the fish is opaque and flakes easily under gentle pressure. The edges should be caramelized and fragrant.

While the salmon roasts, steam the broccoli florets for 4-5 minutes until bright green and tender-crisp.

Toss the cooked quinoa with a splash of sesame oil and a pinch of salt.

To plate, mound the warm quinoa in a shallow bowl. Arrange the steamed broccoli to one side. Place the glazed salmon atop the quinoa, drizzle with the remaining glaze, and finish with a sprinkle of toasted sesame seeds for a necessary crunch. Serve immediately.