Glazed salmon, jasmine rice, broccoli, sesame. One sheet pan, four lunches.

• Salmon = protein + omega-3s in one move.
• Rice + broccoli are the perfect post-lift base.
• Glaze hits every box with restaurant flavor.

1. 1

   Preheat the oven to 200 °C / 400 °F and line a large sheet pan with parchment or foil.

2. 2

   Whisk together the soy sauce, honey, rice vinegar, grated ginger and minced garlic in a small bowl until the honey is fully dissolved.

3. 3

   Place the salmon fillets skin-side down on one side of the sheet pan and the broccoli florets on the other half; toss the broccoli with a drizzle of olive oil and a pinch of salt.

4. 4

   Brush the tops and sides of the salmon fillets generously with the teriyaki glaze, reserving a few tablespoons for serving.

5. 5

   Roast for 12 minutes until the salmon flesh is opaque and flakes easily when pressed with a fork and the broccoli is tender with slightly charred edges.

6. 6

   Allow everything to cool to room temperature before packing.

7. 7

   Divide the cooked jasmine rice evenly among four meal-prep containers, then add one salmon fillet and a portion of broccoli to each.

8. 8

   Drizzle the reserved teriyaki glaze over each portion and top with sesame seeds and sliced green onion.

• Reserve a spoon of glaze raw, drizzle when reheating.
• Slightly under-cook salmon, it finishes in the microwave.