Teriyaki Salmon

• 6 oz salmon
• 2 tbsp soy sauce
• 1 tsp honey
• 1 cup cooked brown rice
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 cup cooked spinach (from 10 oz raw, one bag)

• 12 oz salmon
• 4 tbsp soy sauce
• 2 tsp honey
• 2 cup cooked brown rice
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 2 cup cooked spinach (from 10 oz raw, one bag)

• 18 oz salmon
• 6 tbsp soy sauce
• 3 tsp honey
• 3 cup cooked brown rice
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 3 cup cooked spinach (from 10 oz raw, one bag)

• 24 oz salmon
• 8 tbsp soy sauce
• 4 tsp honey
• 4 cup cooked brown rice
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 4 cup cooked spinach (from 10 oz raw, one bag)

1. Spread the broccoli on the lined tray, season with a pinch of salt, and lay the salmon alongside.
2. Brush the salmon all over with the soy sauce and honey.
3. Roast 12 to 15 minutes, until the broccoli is fork tender and the salmon flakes easily and reaches 145°F in the thickest part.

   145°FStart timer
4. While it roasts, wilt the spinach in a dry pan with a splash of water, 1 to 2 minutes, until bright green.

   Start timer
5. Serve the salmon, broccoli, and spinach over the cooked rice.

• Calories658
• Protein50g
• Carbs63g
• Fat26g
• Fiber10g
• Sodium1963mg

• Inflammation
• Joint Comfort
• Mood Support

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