Teriyaki Salmon

One plate is the amount the calories and protein above are for.

• 6 oz salmon, whole
• 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, whole
• 4 tbsp soy sauce
• 2 tsp honey
• 2 cups cooked brown rice
• 3 cups cooked broccoli (from about 4 cups raw florets)
• 2 cups cooked spinach (from 20 oz raw, 2 bags)

• 24 oz salmon, whole
• 8 tbsp soy sauce
• 4 tsp honey
• 4 cups cooked brown rice
• 6 cups cooked broccoli (from about 8 cups raw florets)
• 4 cups cooked spinach (from 40 oz raw, 4 bags)

• 36 oz salmon, whole
• 12 tbsp soy sauce
• 6 tsp honey
• 6 cups cooked brown rice
• 9 cups cooked broccoli (from about 12 cups raw florets)
• 6 cups cooked spinach (from 60 oz raw, 6 bags)

• 48 oz salmon, whole
• 16 tbsp soy sauce
• 8 tsp honey
• 8 cups cooked brown rice
• 12 cups cooked broccoli (from about 16 cups raw florets)
• 8 cups cooked spinach (from 80 oz raw, 8 bags)

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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