How To Make Sheet Pan Teriyaki Salmon and Vegetables
Made with wild salmon marinated in a tasty teriyaki sauce, baked together with veggies, this Sheet Pan Teriyaki Salmon and Vegetables will be a hit!
Serves:
Ingredients
For Vegetables:
- 2cupsbroccoli florets,bite-sized
- 10mini sweet rainbow peppers,seeded, halved, such as red and yellow bell peppers
- 1tbspsesame oil
- ¼tspkosher salt
- freshly ground black pepper,to taste
For Salmon:
- 8ozwild salmon fillets,(2 fillets)
- 1tspsesame oil
- 1clovegarlic,grated
- ½tspginger,grated
- 2tbspsoy sauce,reduced sodium, or gluten-free
- 1tsprice vinegar,unseasoned
- 1tspbrown sugar
For Garnish:
- ½tsptoasted sesame seeds
- 1large scallion,chopped
Instructions
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Preheat the oven to 400 degrees F. Cover a large sheet pan with foil or parchment, and lightly spray olive oil.
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Set aside.
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Meanwhile, combine the sesame oil, garlic, ginger, soy sauce, vinegar, and brown sugar in a small bowl and mix.
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Pour into a large ziplock bag, add the salmon, and marinate for 10 minutes.
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In a medium bowl, toss the broccoli and peppers with 1 tablespoon of sesame oil, and ¼ teaspoon of salt and pepper.
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Spread them evenly on the prepared sheet pan and roast for 10 minutes.
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Remove the veggies from the oven, toss, and move them over slightly to make room for the salmon.
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Place the salmon on the sheet pan, reserving the marinade, and return to the oven.
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Roast for an additional 7 to 8 minutes, or until salmon is just cooked through.
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While the salmon is cooking, heat a small skillet over low heat.
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Pour the remaining marinade and simmer for about 1 to 1½ minutes, stirring until the sauce has thickened slightly.
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Brush the sauce over the salmon and sprinkle fillets with sesame seeds and scallions.
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Serve with veggies on the side.
Nutrition
- Calories: 413.40kcal
- Fat: 17.59g
- Saturated Fat: 3.19g
- Monounsaturated Fat: 6.25g
- Polyunsaturated Fat: 6.76g
- Carbohydrates: 36.19g
- Fiber: 11.08g
- Sugar: 15.81g
- Protein: 33.66g
- Cholesterol: 51.03mg
- Sodium: 1206.19mg
- Calcium: 169.75mg
- Potassium: 1878.07mg
- Iron: 4.04mg
- Vitamin A: 263.43µg
- Vitamin C: 537.63mg
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