Teriyaki Salmon with Sesame Butternut Squash Rice and Broccoli
- 3 cups broccoli florets
- 1/2 cup onions
- 2 garlic cloves
- 1 tablespoon extra virgin olive oil + more to drizzle
- 1/8 teaspoon garlic powder
- salt and pepper
- 2 4oz boneless and skinless salmon filets
- ½ cup teriyaki sauce + more to drizzle
- 20 oz cubed butternut squash about 1.5 pound butternut squash, peeled and cubed
- ¼ cup vegetable broth + more as needed
- sesame oil to drizzle about a teaspoon
- to serve: sesame seeds
Preheat the oven to 425 degrees. On a baking tray, lay out the broccoli, drizzle with olive oil, and season with garlic powder, salt and pepper. Roast for 35 minutes or until fork tender, flipping any florets if they start to burn.
Place the salmon filets in a baking dish and pour over teriyaki sauce and use a brush or your fingers to coat the salmon entirely. Set aside to marinate.
Meanwhile, place all of the butternut squash in a food processor and pulse until rice-like. You may need to do this in batches, depending on how big your food processor is. Set aside.
In a large, wide skillet add the tablespoon of olive oil. Once oil is shimmering, add the garlic and onions and cook until soft, about 3 minutes. Add the butternut squash rice, season with salt and pepper, stir, and cook for 5 minutes. After 5 minutes, add the vegetable broth, stir, and keep cooking until softened to your preference (I cooked for a total of about 15 minutes.) Drizzle with sesame oil (about a teaspoon) and set aside.
While butternut squash cooks, heat a non stick large skillet over medium-high heat. Once pan is hot, add the salmon and cook for 5-7 minutes, flip and cook another 5-7 minutes or until flakes easily and is no longer raw and pink on the inside. Right before it’s done, drizzle more teriyaki sauce on top of the salmon.
Divide the butternut squash into bowls. Top with salmon and broccoli. Garnish with sesame seeds, if desired. Serve.