Salmon Teriyaki Stir Fry Bowls

INGREDIENTS 

• 2 sockeye salmon fillets
• ¼ cup roasted chickpeas
• 2 cups cooked white rice
• 2 tablespoons teriyaki sauce (+ more for serving)
• 1 tablespoon olive oil
• 1 carrot, julienned
• 1 zucchini, chopped
• Salt and pepper to taste
• Soy sauce for serving

DIRECTIONS

1. Heat the olive oil in a skillet over medium heat, then add carrots and zucchini. Cook, stirring occasionally, until zucchini is translucent (about 5-7 minutes).

2. Preheat oven broiler and place salmon fillets on a baking sheet. Brush one side with half of the teriyaki sauce and broil for 3 minutes. Turn fillets over and brush the opposite side with remaining sauce. Broil for another 3 minutes, or until salmon has reached an internal temperature of 145° F.

3. Divide rice between two plates and top with roasted chickpeas, carrots, zucchini and broiled salmon. Serve with additional teriyaki sauce or soy sauce.