Sheet Pan Teriyaki Salmon & Veggies

$- 4 salmon fillets (about 6 oz each) - 2 cups broccoli florets - 1 cup bell peppers, sliced (red, yellow, or a mix) - 1 cup snap peas - 3 tablespoons olive oil - Salt and pepper to taste - 1/2 cup teriyaki sauce (store-bought or homemade) The main ingredients in this dish shine bright. Fresh salmon fillets bring rich flavor and healthy fats. Broccoli, bell peppers, and snap peas add color and crunch. Teriyaki sauce gives a sweet and savory touch. A drizzle of olive oil helps everything cook nicely. - 1 tablespoon sesame seeds - 2 green onions, sliced for garnish Optional ingredients can add more flair. Sesame seeds give a nice crunch and nutty flavor. Green onions add a fresh finish that brightens every bite. - Alternative vegetables like zucchini, asparagus, or carrots work well. - You can make your own teriyaki sauce with soy sauce, honey, and ginger. Feel free to mix things up! If you have different veggies on hand, use them. Homemade teriyaki sauce allows for more control over flavors and sweetness. Using seasonal produce can enhance this dish's freshness. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Line a large sheet pan with parchment paper. This makes clean-up easy and fast. - In a big bowl, mix the broccoli, bell peppers, and snap peas. - Drizzle 2 tablespoons of olive oil over the veggies. Add salt and pepper to taste. Toss well so every piece is coated. - Spread the veggies evenly on one side of the sheet pan. - In the same bowl, place the salmon fillets. Drizzle the remaining olive oil over them. - Season with salt and pepper. Pour half of the teriyaki sauce on top. Make sure the salmon is well coated. - Lay the salmon fillets on the other side of the sheet pan, skin side down. - Bake in the preheated oven for about 15 minutes. - Drizzle the rest of the teriyaki sauce over the salmon and veggies. - Return to the oven and bake for another 5-7 minutes. The salmon should flake easily, and the veggies should be tender and bright. To check for doneness, look for flakes. Use a fork to gently poke the salmon. If it separates easily, it’s ready. For the veggies, they should be bright and tender. Don’t overcook them to keep their crunch and color. Pair your dish with rice or quinoa for a filling meal. They soak up the teriyaki sauce well. For a fresh touch, serve with a light salad. Use a simple plate to highlight the vibrant colors of the dish. Garnish with green onions and sesame seeds for extra flair. Try adding a splash of lime juice for a zesty kick. A drizzle of sriracha adds heat if you like spice. You can also mix in garlic or ginger for more depth. If you want a different sauce, hoisin or sweet chili sauce works well too. Pro Tips Use Fresh Ingredients: Opt for fresh, seasonal vegetables for the best flavor and nutrients in your dish. Adjust Cooking Time: Depending on your oven and the thickness of the salmon, you might need to adjust the cooking time slightly. Marinate for Extra Flavor: For a deeper flavor, marinate the salmon in teriyaki sauce for 30 minutes before cooking. Experiment with Veggies: Feel free to mix in other vegetables like carrots or asparagus for variety. {{image_2}} You can switch up the main protein in this dish. Here are some ideas: - Other fish types: Try using trout or cod for a different taste. Both fish cook well and soak up teriyaki flavor nicely. - Tofu or chicken options: If you want a meat-free meal, tofu works great. Choose firm tofu, press it, and cut it into cubes. For chicken, use boneless thighs or breasts. Cut them into pieces and coat them with the teriyaki sauce. Feel free to play with the veggies. You can add your favorites or what’s in season: - Seasonal vegetable choices: During spring, use asparagus or snap peas. In fall, try Brussels sprouts or carrots. Each season brings its own treats! - Roasted veggie ideas: Sweet potatoes or zucchini add a nice twist. They roast well and become sweet and tender. You can make the dish your own with a few changes to the flavor: - Spicy teriyaki options: Want heat? Add some chili flakes to the teriyaki sauce. For an extra kick, drizzle sriracha over the finished dish. - Low-sodium alternatives: If you want to cut back on salt, look for low-sodium teriyaki sauce. This keeps the flavor while being healthier. - Store leftovers in an airtight container. - Keep in the fridge for up to three days. - Allow food to cool before sealing. - Reheat to at least 165°F (74°C) for safety. - Wrap each salmon fillet and veggies in plastic wrap. - Place them in a freezer bag, removing as much air as possible. - Freeze for up to three months for best taste. - Thaw in the fridge overnight before reheating. - Reheat at 350°F (175°C) until warmed through. - Prep salmon and veggies on a Sunday for quick meals. - Store in individual containers for easy grab-and-go options. - Reheat in the oven or microwave for a fast meal. - Pair with rice or quinoa for a complete dish. You should cook salmon for about 20 to 22 minutes. Start with 15 minutes at 400°F. After that, drizzle more teriyaki sauce. Then bake for an extra 5 to 7 minutes. The salmon is done when it flakes easily with a fork. Yes, you can use frozen salmon. Just make sure to thaw it first. You can do this in the fridge overnight. If you are in a hurry, run it under cold water. Once thawed, follow the same steps for seasoning and cooking. Great vegetables for sheet pan meals include: - Broccoli florets - Bell peppers (red, yellow, or green) - Snap peas - Carrots - Zucchini These veggies cook well and add color to your dish. Most teriyaki sauce contains soy sauce, which has gluten. However, you can find gluten-free versions. Look for sauces made with tamari instead of regular soy sauce. Always check labels to be sure. Absolutely! To use an air fryer, preheat it to 400°F. Cook the salmon and veggies for about 10 to 12 minutes. Check for doneness, then add more teriyaki sauce before finishing. Enjoy the crispy results! This post covered a simple and tasty sheet pan salmon recipe. You learned about the main and optional ingredients, plus useful substitutions. The step-by-step instructions guide you from prep to cooking. I shared tips for perfect doneness and serving ideas to make your dish shine. Variations let you swap proteins and veggies as you like. Finally, we discussed smart storage and meal prep options. Enjoy making this meal your own while keeping it healthy and fun!$

Sheet Pan Teriyaki Salmon & Veggies

A vibrant and healthy dish featuring salmon fillets and colorful vegetables, all baked together with teriyaki sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

4 fillets salmon (about 6 oz each)
2 cups broccoli florets
1 cup bell peppers, sliced (red, yellow, or a mix)
1 cup snap peas
3 tablespoons olive oil
to taste salt and pepper
0.5 cup teriyaki sauce (store-bought or homemade)
1 tablespoon sesame seeds (optional)
2 green onions, sliced for garnish

Instructions

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy clean-up.
In a large bowl, combine the broccoli, bell peppers, and snap peas. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss until well coated.
Spread the vegetables evenly on one side of the prepared sheet pan.
In the same bowl, place the salmon fillets and drizzle with the remaining olive oil. Season with salt and pepper. Then, pour half of the teriyaki sauce over the salmon, ensuring it’s well coated.
Place the salmon fillets on the other side of the sheet pan, skin side down.
Bake in the preheated oven for about 15 minutes, then drizzle the remaining teriyaki sauce over the salmon and veggies.
Return to the oven and bake for an additional 5-7 minutes or until the salmon flakes easily with a fork and the vegetables are tender but still vibrant.
Remove from the oven and sprinkle sesame seeds and sliced green onions on top for added flavor and crunch.
Serve immediately, enjoy your vibrant and healthy dish!

Notes

For added flavor, use homemade teriyaki sauce if possible.

Keyword healthy, salmon, sheet pan, teriyaki, vegetables