One Pan Baked Teriyaki Salmon and Vegetables
User Reviews
4.9
183 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
379 kcal
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Course
Main Course
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Cuisine
Asian
One Pan Baked Teriyaki Salmon and Vegetables
Report
Easy and healthy One Pan Baked Teriyaki Salmon and Vegetables is a quick, 30-minute meal chock full of hearty vegetables and topped with a tasty homemade teriyaki sauce.
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Ingredients
- 1 large Salmon fillet (or 4 6-ounce salmon fillets)
- 2 bell peppers (red or green), chopped (see note)
- ½ white or red onion chopped
- 1 cup chopped or sliced carrots
- 2 cups broccoli florets
- salt and pepper to taste
- 2 tablespoons oil
- 1 ½ cups of your favorite teriyaki sauce OR use my favorite recipe below
Teriyaki Sauce
- 1 cup water
- ¼ cup soy sauce
- 2 teaspoons minced garlic
- ¼ teaspoon ground ginger
- ¼ cup packed brown sugar
- 2 tablespoons honey
- ¼ cup cold water + 2 tablespoons corn starch
- 2 teaspoons sesame seeds
Meal Prep
- 4 resealable containers
- 2-3 cups steamed white rice
Instructions
Teriyaki Sauce
- Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat.
- Stir together cold water and corn starch until dissolved, then whisk into boiling sauce and reduce heat to medium-low. Remove from heat, stir in sesame seeds, and allow to cool while you prepare the veggies and salmon.
Salmon and Veggies
- Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center. Combine vegetables in a large bowl along with oil. Toss to coat.
- Transfer to baking sheet arranging the vegetables so that they are around but not on top of the salmon. Season vegetables and salmon with salt and pepper to taste.
- Drizzle 2/3 of the sauce over the salmon and veggies. Bake for 15-20 minutes until salmon is flaky and tender and veggies are easily pierced with a fork. Steam/cook the rice while the salmon is baking.
- Drizzle with remaining sauce and serve immediately OR follow next step for meal prep.
For Meal Prep:
- Divide rice, salmon, and veggies between four resealable containers and teriyaki sauce in it's own small container. Refrigerate for up to 1 week. To reheat, simply remove the lid from the containers and microwave for 2-4 minutes until hot throughout. (See tip) Serve with reheated remaining teriyaki sauce.
Notes
- You can easily swap out any of these suggested veggies for your favorites. I have tried this recipe with cauliflower, asparagus, and zucchini as well and they are all delicious and work perfectly. Pro Tip for reheating: I highly recommend investing in an inexpensive plastic splatter guard (sold at almost any grocery store like Walmart, Target, etc) and using whenever you are reheating, especially for a dish like this one - not only will it keep your microwave from getting messy, it will also act as a bit of a steamer and keep a lot of the natural moisture in the food so it doesn't get dried out.
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
57g
(19%)
Protein
15g
(30%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
23mg
(8%)
Sodium
877mg
(37%)
Potassium
695mg
(20%)
Fiber
4g
(16%)
Sugar
28g
(56%)
Vitamin A
7510IU
(150%)
Vitamin C
120mg
(133%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 877mg | 37% |
| Potassium | 695mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 7510IU | 150% |
| Vitamin C | 120mg | 133% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
183 reviews
Excellent
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