2garlic clovesminced (or 1 tsp minced garlic from a jar)
2cupssugar snap peas
2headsbroccoliroughly 4 cups, cut into florets
1-2tbspextra virgin olive oil
2tspless-sodium soy sauce
Garlic powder and black pepperto taste
Cook quinoa according to package instructions.
While quinoa is cooking, heat oven to 425°F. Line a large baking sheet with parchment paper sprayed with non-stick cooking spray and set aside.
Whisk together the chili garlic sauce, soy sauce, honey, sriracha, water and minced garlic in a small bowl.
Spray an 8×8 baking dish with non-stick cooking spray, and place the salmon in the dish. Spoon 1-2 tbsp of the sauce on top of each piece of salmon, until the top of it is coated. (Reserve some sauce to add the dish after cooking. Leaving too much sauce in bottom of the pan may result it in burning and going to waste.)
Once oven is preheated, place 8×8 pan with salmon in the oven and cook for 15-20 minutes, or until cooked through (minimum internal temperature of 145 F). You can wait and cook salmon at the same time as the veggies.
Place chopped broccoli and snap peas in a large bowl. Toss with olive oil and soy sauce until lightly coated. Lightly season with garlic powder and black pepper to taste, and toss until seasonings are evenly distributed.
Transfer veggies to prepped baking sheet covered with parchment paper (or foil, as pictured).
Place in the oven and roast for 10-15 minutes, remove from oven, flip veggies over, and cook for an additional 10-15 minutes, until tender and slightly browned.
Spoon extra sauce from the bowl and/or pan over the salmon and veggies.
Enjoy with your whole family or save the leftovers to bring for lunch the next day or two! This dish tastes just as good reheated.