...with some Crazy Potatoes on the side...

...and wash it all down with some Iced Hibiscus Tea. 

• A hearty bowl of spicy and filling Red Lentil Soup with Harissa Paste and Smoked Paprika (that, maybe, you just grabbed from your freezer because you made a big batch in advance).
• Some storebought hummus and pita, the pita toasted up briefly in the oven so it's warm and a little crispy on the outside.
• A simple green salad dressed with Orange Pomegranate Molasses Dressing.

If you have a little extra time, maybe make a pitcher of Moroccan Mint Iced Tea on the side.

One variety is the Carrot Dresssing, which is bright, tangy and flavorful.  

The other is the Condiment Crank of Scallion Dipping Sauce, which is texturally thinner, but with an even more powerful flavor.

All you need to do is make some brown rice (any kind you like, and don't forget you can freeze so that you can heat up on a busy weeknight).  

You can steam or stir-fry some veggies, throw them into the rice and pour on one of the two sauces.

Okay, I've got to send you three places for the recipes.  Soup here, salmon here and salad dressing here.  

Here's the strategy.  First of all, I don't make my own teriyaki sauce, although you certainly could.  I use the Soy Vay Teriyaki or the Trader Joe's version of it.

While the salmon is marinating, I make the soup.  Now, if you don't have the kombu or the dashi, but do have some otherwise flavorful stock, I don't think the world would end if you skipped the broth prep stage and just followed the rest of the steps (so skip the first batch of ingredients and the first paragraph of instructions).  Don't skip the miso, though. Good flavor and it lasts for a long time in the fridge so worth buying if you don't have the ingredient on hand.

I also skip the tofu since I am getting my protein from the salmon. If you are vegetarian, you could, of course, skip the salmon and the dashi and use the tofu.

The carrot dressing is, quite frankly, a bit more involved than I am capable of doing on a hungry weeknight, but it will last several days in the fridge.  So I'd make it on a weekend and then use it during the week (DELICIOUS over brown rice and steamed veg).