Teriyaki Salmon with Brussels Sprout Slaw & Quinoa

Good morning!  Last night after a hot yoga class, I made a delicious salmon recipe.

When I went grocery shopping on Monday I came across this huge frozen salmon filet.  So when I got home I put it in the refrigerator to let it thaw for a day.  I knew I wanted to make a super simple recipe.  So I opted for a pre-made marinate.


That’s when I found this Asian Teriyaki Sauce, and I knew it would be a good match.


Yesterday when I got home from work I placed the salmon in the glass baking dish above and doused it in teriyaki sauce.  I covered it and placed it back in the fridge for about 2 hours to marinate while I went to yoga.  When I got home I heated the oven to 450F and tossed it in for 15-20 minutes.

While it was baking, I made some brussels sprout slaw, and cooked some quinoa with chicken broth in place of water.  Easy peasy!  And the best part?  There are leftovers so I won’t have to cook again tonight!


This morning for breakfast I had the usual whole wheat English muffin with Justin’s Vanilla Almond butter + 2 kiwis


Lunch will be more steak fajita salad:


I’m feeling extra hungry today so I may also add a side of tortilla chips and a laughing cow cheese wedge.

For a snack I have another Chobani steel cut oats & yogurt creation:


And dinner is pictured above 🙂

Workout – I’m hoping to get 6 miles in today on the treadmill. We’re getting more snow today… please let the weather break soon!!  I am so ready for spring!


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