Sheet Pan Teriyaki Salmon and Vegetables
User Reviews
5
Sheet Pan Teriyaki Salmon and Vegetables
Description
This recipe uses a marinade combining sesame oil, soy sauce, garlic, grated ginger, rice vinegar, and brown sugar for a balanced teriyaki glaze that infuses the salmon with umami and mild sweetness. The salmon fillets marinate briefly before roasting. Broccoli florets and halved mini sweet peppers are tossed in sesame oil with salt and pepper and roasted first to begin softening and caramelizing. The partially roasted vegetables are shifted to make room for the salmon, which roasts alongside them until just cooked through.
A small amount of the reserved marinade is simmered to thicken slightly and brushed on the cooked salmon, enhancing the flavor and gloss. Toasted sesame seeds and fresh scallion add texture and brightness at the finish. The vegetables serve as a colorful, lightly seasoned side, pairing well with the salmon’s rich glaze.
This all-in-one sheet pan approach simplifies cooking and cleanup, making it suitable for weeknight dinners. Serve the salmon and vegetables directly from the pan for a straightforward meal.
Ingredients
- 2 cups broccoli bite-size florets
- 2 (4-ounce) wild salmon filets
- ½ teaspoon sesame seeds toasted
- 10 sweet peppers seeded and halved, mini, rainbow
- 1 teaspoon sesame oil
- 1 scallion chopped, large
- 1 tablespoon sesame oil
- 1 garlic grated, clove
- ¼ teaspoon kosher salt
- ½ teaspoon ginger grated
- black pepper to taste, freshly ground
- 2 tablespoons soy sauce or gluten-free soy sauce, reduced sodium
- 1 teaspoon rice vinegar unseasoned
- 1 teaspoon brown sugar
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1filet with 1 cup veggies | |
| Calories | 326kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 62mg | 21% |
| Sodium | 758mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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