15-Minute Garlic Teriyaki Salmon with Broccoli and Mushrooms

For day 6 of my 15 minute meals in 15 days challenge is this easy Garlic Teriyaki Salmon with Broccoli and Mushrooms. Not only is it super healthy, it is very tasty and makes for a satisfying meal. The recipe I am providing below is for 2 people, but you can double or triple it for a larger group or for meal prep so you have leftovers to have throughout the week. This recipe also has only 6 ingredients and is both gluten and dairy free! As you may know, I love making salmon recipes, and it was especially fun to make one that can be made in 15 minutes!

Ingredients (makes 2 servings):

• 2 roughly 5 oz salmon fillets

• 1 small head of broccoli

• 6 oz cremini mushrooms, pre-sliced

• salt & pepper to taste

• 1/2 cup GF store bought teriyaki sauce (I personally Sun Luck's GF Honey Mirin Teriyaki Sauce)

• 1 tsp store-bought minced garlic

• Optional: green onions for topping

Directions:

1. Preheat the oven to 450 degrees F and prepare a large baking sheet by lightly greasing it or covering it with tinfoil.

2. Rinse the salmon fillets and pat them dry. Break down the head of broccoli into bite sized pieces.

3. Place the salmon, broccoli, and mushrooms evenly on the baking sheet. Sprinkle all of the contents with salt and pepper to your preference.

4. In a small bowl, mix together the teriyaki sauce and minced garlic. Evenly poor the teriyaki sauce over the salmon, broccoli, and mushrooms. Using a brush or your hands, rub the sauce into all sides of the salmon and toss the broccoli and mushrooms, making sure they are well coated.

5. Bake in the 450 degree F oven for about 12 to 13 minutes, or until the salmon is cooked through and the broccoli begins to soften.

6. Remove from the oven and serve hot over white or brown rice for a full meal. Make sure to poor leftover sauce on the pan over the salmon and veggies! Top with sliced green onions if you would like. Save leftovers in an air-tight container in the fridge for up to 3 days. Enjoy!