Sheet Pan Teriyaki Salmon & Veggies
User Reviews
4.7
34 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
Sheet Pan Teriyaki Salmon & Veggies
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 4 salmon fillet 6 ounces
- 2 cups broccoli florets
- 1 cup snow peas
- 1 cup bell pepper chopped
- 1 cup carrot sliced into thin strips
- sesame seeds for garnish (optional)
- Teriyaki Sauce:
- 1/2 cup soy sauce or 1/4 cup dark soy & 1/4 cup water, light
- 1/4 cup brown sugar
- 2 garlic minced, cloves
- 1 teaspoon sesame oil optional
- 1 teaspoon cornstarch
Instructions
- Pre-heat oven to 400F. Line a baking sheet with foil or grease with oil and set aside.
- Whisk all the ingredients for the sauce in a medium bowl.Place salmon in a large ziplock bag or large bowl. Pour sauce over salmon and marinate in the fridge for 15 minutes or up to 24 hours.
- Transfer salmon to baking sheet. Reserve the marinade that is left in the bag. Add broccoli, snow peas, bell pepper and carrot to the pan. Spoon a few teaspoons of the marinade oven veggies and drizzle with a teaspoon oil.
- Bake at 400 for 15 minutes or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
- While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (2-3).
- Remove salmon and veggies from the oven and brush remaining sauce on salmon fillets. Top with a sprinkle of sesame seeds if desired. Serve with rice, noodles, salad, or alone. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.7
34 reviews
Excellent
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