Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Sheet pan meals are incredible. They are so easy to prepare, are a complete meal in a pan, and are packed with whatever protein and flavor you want. It’s your perfect weeknight go-to meal.
This sheet pan salmon teriyaki could not be easier or more delicious. It’s chock full of vegetables, heart healthy salmon, and a sweet and tangy teriyaki sauce.
You can totally customize the veggies in this dish, as well. Try whatever looks good in the grocery store; snow peas, carrots, bell pepper, broccoli, green beans, Brussels sprouts, and even pineapple all work great. Pick what is in season if you can. Do different amounts of different veggies depending on what you like.
Serve this sheet pan with some freshly cooked rice on the side. Or add some cauliflower rice to a quarter of the pan for a low-carb meal. Yum!
Ingredients
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2 (8-ounce) salmon fillets
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2 cups broccoli florets
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1/2 pound green beans, trimmed
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1 medium red bell pepper, sliced
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1 medium orange bell pepper, sliced
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2 large carrots, sliced
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1/3 cup soy sauce
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1/2 cup brown sugar
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1 teaspoon garlic powder
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2 tablespoons white vinegar
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1/2 teaspoon ground ginger
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1 tablespoon cornstarch
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2 teaspoons sesame seeds, for garnish
Steps to Make It
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Gather your ingredients.
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Lay the vegetables and fish on your greased sheet pan. Preheat the oven to 425 F.
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Whisk together all of the other ingredients in a small bowl.
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Drizzle half of the sauce over the top of the salmon and veggies. Use a brush to brush the sauce over the salmon too.
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Bake the salmon in the preheated oven for 15 to 20 minutes. While it is baking add the rest of the sauce to a saucepan and cook it on medium heat, whisk frequently until it has thickened, about 3 minutes.
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Remove the sheet pan from the oven and pour the remainder of the sauce over the top of the salmon and veggies.
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Garnish with the sesame seeds and dig in.
Tips
- Make sure to grease the sheet pan with a little nonstick spray.
- Leave the skin on the salmon. This will also prevent the flesh from sticking to the pan.
- You can marinade the salmon in some of the sauce for up to 12 hours before cooking. This will intensify the flavor. But if you are looking for a quick dinner it is totally not necessary.
Variations
- You can totally do this recipe with chicken or shrimp. Shrimp will take a little less time to cook. Chicken will usually take a little longer.
- You can substitute honey for the brown sugar and rice vinegar is a great substitute for the white vinegar.
- You can use premade marinades if you want to make this super easy. The possibilities are endless.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 577 |
| % Daily Value* | |
| Total Fat 16g | 20% |
| Saturated Fat 3g | 15% |
| Cholesterol 71mg | 24% |
| Sodium 1289mg | 56% |
| Total Carbohydrate 82g | 30% |
| Dietary Fiber 13g | 47% |
| Total Sugars 56g | |
| Protein 33g | |
| Vitamin C 294mg | 1,469% |
| Calcium 249mg | 19% |
| Iron 3mg | 15% |
| Potassium 1574mg | 33% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
