Ingredients
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2 cups minute brown rice
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1 (12 oz) pkg salmon fillets
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1 cup low-sodium teriyaki sauce
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1 (12 oz) pkg asparagus
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2 tbsp olive oil
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1 tbsp sesame seeds
Steps
1
Preheat the oven to 450°F. Prepare rice according to package directions. Meanwhile, cut salmon into 4 equal pieces. Place salmon in a bowl and cover with teriyaki sauce.
2
Trim asparagus to remove woody ends and chop into 1-inch pieces. Toss with olive oil. Season with salt (in moderation) and pepper.
3
Place marinated salmon skin side down and asparagus onto a parchment-lined baking sheet. Bake until salmon is cooked through and asparagus is tender, 12 min.
4
Divide rice among 4 bowls and top with asparagus and salmon. Garnish with sesame seeds.
