Sheet Pan Teriyaki Salmon and Vegetables

This easy, delicious Sheet Pan Teriyaki Salmon and Vegetables (I seriously devoured this, it was THAT good) is made all on one sheet pan and ready in 20 minutes!

Sheet Pan Teriyaki Salmon and Vegetables

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, 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.

This recipe can easily be doubled in a larger sheet pan or use two pans. This is filling and can certainly be eaten on it’s own, but if you want to add a grain on the side, brown rice, forbidden rice or quinoa would be great.

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.

Variations

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.

Sheet Pan Teriyaki Salmon and Vegetables

326 Cals 27 Protein 17 Carbs 17 Fats

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

This easy, delicious Sheet Pan Teriyaki Salmon and Vegetables (I seriously devoured this, it was THAT good) is made all on one sheet pan and ready in 20 minutes!

For vegetables:

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

For salmon:

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

For garnish:

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, Sugar: 4g