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• Salmon fillets
• Chicken breast
• 2 cups Jasmine rice
• Broccoli
• Asparagus
• Yukon gold potatoes
• Teriyaki sauce
• Garlic paste
• Ginger
• Avocado oil
• Sugar-free BBQ sauce
• Agave syrup
• Himalayan salt
• Black pepper
• Garlic powder
• Paprika
• Onion powder
• 4.5 cups Water

Instructions

1. 1

   Preheat oven to 425 degrees Fahrenheit.

2. 2

   Prepare the salmon marinade in a food processor using teriyaki sauce, garlic paste, and ginger.

3. 3

   Oil and season the salmon fillets. Place them face down on a parchment-lined baking sheet and marinate.

4. 4

   Wash the jasmine rice until the water runs clear. Cook in a pot with 4.5 cups of water, a pinch of oil, salt, pepper, and garlic. Bring to a boil, then reduce heat to low, cover, and cook until tender.

5. 5

   Prepare the broccoli and asparagus by drizzling with avocado oil and seasoning with salt, pepper, and garlic.

6. 6

   Place salmon in the oven at 425 degrees Fahrenheit. After 15 minutes, add the broccoli/asparagus to the oven.

7. 7

   Prepare the chicken by seasoning with salt, pepper, garlic powder, onion powder, and paprika. Coat the chicken in a mixture of sugar-free BBQ sauce and agave.

8. 8

   Chop Yukon gold potatoes, oil them, and season with the same spice blend. Wrap in foil for moisture.

9. 9

   Place potatoes on the top rack, chicken on the middle rack, and asparagus on the bottom rack. Roast until cooked through (approx 30-40 minutes total).

10. 10

    Flip the salmon halfway through the cooking process and finish until done.