Zesty Gochujang Lime Glazed Salmon with Roasted Broccoli and Quinoa

Ingredients

• 4 fillets salmon, skin-on
• 2 cups broccoli florets
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

• 2 tablespoons gochujang
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon honey
• 1 teaspoon soy sauce, low-sodium
• 1 teaspoon sesame oil
• 2 cloves garlic, minced

1. 01
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 02
   Rinse the quinoa under cold water and cook according to package instructions. Fluff with a fork and set aside.
3. 03
   In a bowl, combine broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread them on half of the prepared baking sheet.
4. 04
   In a small bowl, whisk together gochujang, lime juice, honey, soy sauce, sesame oil, and minced garlic to make the glaze.
5. 05
   Place salmon fillets on the other half of the baking sheet, skin side down. Brush each fillet generously with the gochujang lime glaze.
6. 06
   Roast in the oven for 15-18 minutes, or until the salmon is cooked through and the edges are slightly crispy.
7. 07
   While the salmon and broccoli are roasting, drizzle the remaining 1 tablespoon of olive oil over the cooked quinoa and stir to combine.
8. 08
   Serve the salmon with roasted broccoli and a side of quinoa, garnished with lime wedges and sesame seeds if desired.