SHEET PAN TERIYAKI SALMON AND VEGETABLES
This easy, delicious Sheet Pan Teriyaki Salmon and Vegetables is made all on one sheet pan and ready in 20 minutes!
I’m a huge fan of sheet pan meals as they are a huge kitchen time saver! I like to line the sheets with foil or parchment for easy clean-up, completely optional. Here I marinated the fish in a ziploc baggie, then cooked the sauce down on the stove to create a glaze over the fish (I highly recommend this) but if you wish to skip this step, it will still taste fine.
The fish marinates for about 10 minutes which is enough to get great flavor, if you want to marinade it longer you can do it in the morning or night before, then cook it when you get home from work.
- You can swap mini peppers for larger bell peppers cut into strips.
- A medley of cauliflower and broccoli would also be great.
- Asparagus or string beans also work great here.
- Like it spicy? Add some sriracha to the marinade for heat.
- 2 cups bite-size broccoli florets
- 10 mini sweet rainbow peppers, seeded and halved
- 1 tablespoon sesame oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 (4-ounce) wild salmon filets
- 1 teaspoon sesame oil
- 1 garlic clove, grated
- ½ teaspoon grated ginger
- 2 tablespoons reduced sodium soy sauce, or gluten-free soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon brown sugar
- ½ teaspoon toasted sesame seeds
- 1 large scallion, chopped
- Preheat oven to 400F degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside.
- Meanwhile, combine sesame oil, garlic, ginger, soy sauce, vinegar and brown sugar in a small bowl and mix. Pour into a large ziplock bag and add salmon, marinate 10 minutes.
- In a medium bowl, toss broccoli and peppers with 1 tablespoon sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on prepared sheet pan and roast for 10 minutes.
- Remove veggies from oven, toss, and move them over slightly to make room for the salmon. Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through.
- While salmon is cooking, heat a small skillet over low heat. Pour the remaining marinade and simmer stirring until the sauce has thickened slightly, about 1 to 1 1/2 minutes.
- Brush sauce over salmon and sprinkle fillets with sesame seeds and scallions. Serve with veggies on the side.
Serving: 1filet with 1 cup veggies, Calories: 326kcal, Carbohydrates: 17g, Protein: 27g, Fat: 17g, Saturated Fat: 2.5g, Cholesterol: 62mg, Sodium: 758mg, Fiber: 4g,