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Teriyaki Salmon Sheet Pan Dinner
This Teriyaki Salmon Sheet Pan Dinner can be ready from start to finish in 30 minutes! Fast, flavorful and all in one pan!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 376 kcal
Course:
Main Course , Dinner
Cuisine:
Asian , Japanese
Ingredients
- 2 tablespoon soy sauce low sodium
- 1 tablespoon dark soy sauce
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 tablespoon brown sugar
- 1 tablespoon water
- 4 fillets salmon (about 1 lb)
- 1 cup Brussels sprouts cut in half
- 1 cup cherry tomatoes
- 1 cup Shiitake mushrooms sliced
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 tablespoon sesame seeds
- 1 Chili pepper sliced
Instructions
- Preheat your oven to 425℉.
- In a small bowl, whisk together the light and dark soy sauce, ginger, garlic, brown sugar, and water. Microwave the sauce for 1 minute to dissolve the brown sugar.
- Lay the salmon fillets on a greased pan. Brush each fillet on both sides with the teriyaki sauce. Pour any leftover sauce over the fillets.
- In a separate bowl, combine the brussels sprouts, tomatoes, mushrooms with olive oil, sesame oil, and season with salt and pepper. Arrange the vegetables on the pan around the salmon fillets.
- Bake for 20 minutes. Garnish the salmon and vegetables with sesame seeds and chopped chilis.
Cup of Yum
Notes
- Please not that cooking time can vary based on type of salmon used or size thickness of salmon fillets. Always check for doneness.
- To maximize the shelf life of your leftover salmon, refrigerate in a shallow airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, your leftovers will last for 3 to 4 days in the fridge.
Nutrition Information
Serving
1fillet and veggies
Calories
376kcal
(19%)
Carbohydrates
13g
(4%)
Protein
38g
(76%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Cholesterol
94mg
(31%)
Sodium
901mg
(38%)
Potassium
1242mg
(35%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
523IU
(10%)
Vitamin C
44mg
(49%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 376
% Daily Value*
| Serving | 1fillet and veggies | |
| Calories | 376kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 38g | 76% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 901mg | 38% |
| Potassium | 1242mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 523IU | 10% |
| Vitamin C | 44mg | 49% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.