Sweet Chili Salmon & Broccoli Quinoa Bowl
Sweet chili salmon is served with roasted broccoli on a quinoa bowl. Simple and super quick to get on your dinner table.
Sweet Chili Salmon
- 4 4 oz salmon fillets
- ¼ cup sweet chilli sauce
- 2 tablespoons soy sauce I use reduced sodium
- 2 tablespoons water
- 2 garlic cloves minced
- 6 oz/170g snow peas roughly 2 cups
- 2 heads of broccoli roughly 4 cups, cut into bite-sized pieces
- 4 teaspoons olive oil
- 2 teaspoons soy sauce
Cook quinoa according to package directions.
While quinoa is cooking, heat oven to 425°F. Line a large baking sheet with parchment and set aside.
Whisk together the sweet chili sauce, soy sauce, water and garlic. Pour into a 8x8 inch baking dish. Place the salmon, skin side up, on the sauce. Allow to sit while oven heats.
When oven is heated, place in the oven and cook for 15-20 minutes, or until cooked through.
Place broccoli and snow peas in a large bowl. Toss with the olive oil and soy sauce, until lightly coated.
Place in the oven and roast for 10-15 minutes, until cooked through and tender.
Serving: 1/4 batch | Calories: 346kcal | Carbohydrates: 39g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 784mg | Fiber: 7g | Sugar: 9g