5-Ingredient Teriyaki Baked Salmon

Ingredients:

1 lb salmon fillets with skin cut into 4 pieces
½ cup teriyaki sauce see post for brand recommendations and optional recipe
2 medium heads broccoli chopped into florets (about 4 cups)
1 tablespoon olive or avocado oil
Pinch salt and pepper
Lime wedges for serving optional

Teriyaki Sauce:
¼ cup coconut aminos (can use low sodium soy sauce but it’ll have more sodium and won’t be gluten-free)
3 tablespoons maple syrup or honey
1 tablespoon minced garlic
2 teaspoons freshly grated ginger
Makes 4 servings, about 2 tablespoons each.

Preparation:

Preheat your oven to 400 F and line a baking sheet with parchment paper.
Place the broccoli florets on the prepared baking sheet and drizzle with olive or avocado oil. Sprinkle the broccoli with salt and pepper and roast for 10 minutes.
While the broccoli is cooking, pat dry your salmon fillets and place them skin-down in a small baking dish. Pour the teriyaki sauce over the salmon, using a spoon or basting brush to coat the top and sides of each fillet with the sauce.
After the broccoli has been cooking for 10 minutes, stir the broccoli and add the baking sheet with the salmon to the oven. Cook both the broccoli and salmon for 12-15 minutes, or until the salmon is cooked through. For fully-cooked salmon, it’s recommended to cook salmon to an internal temp of 145 F. However, if you prefer your salmon slightly less done, I recommend taking it out once it reaches an internal temp of 130-135 F.
Place each salmon fillet on a plate along with ¼ of the broccoli. Squeeze lime on top and drizzle any remaining sauce. Enjoy immediately. For a full meal, I recommend serving this dish with a cooked whole grain, like brown rice, quinoa, or whole grain couscous.

Tips for cooking salmon
No one likes overcooked, dry fish. And while you can do the flake test with a fork, I highly recommend using a meat thermometer to tell when your salmon is done cooking.
To measure the internal temperature, make sure to insert the thermometer into the thickest part of the fish.
While the FDA recommends cooking salmon to 145 F, I personally like my salmon a little more medium to medium-rare and take it out at 135 F.
In general, salmon will take 12-15 minutes to cook at 400 F.
However, the most precise way to estimate cooking time is to cook for 6 minutes for every 1 inch of thickness. For example, if the thickest part of your fillet is 2 inches thick, check your salmon after 12 minutes.

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Nutrition Values:

Servings 4 | 240 Calories per Serving.

Total Fat 9g | Sat Fat 2 g | Cholesterol 60 mg | Sodium 560 mg | Total Carbs 12 g | Fiber 2 g | Sugar 8 g | Protein 28 g

*Nutrition calculated using Primal Kitchen No-Soy Teriyaki and ? teaspoon salt for the broccoli.