About the Recipe
Sheet pan teriyaki salmon with roasted veggies is a flavorful and easy-to-make meal prepared by seasoning salmon fillets with teriyaki sauce and placing them on a sheet pan alongside a variety of chopped vegetables. The vegetables are typically coated in a mixture of oil, salt, and pepper before being roasted alongside the salmon until tender and caramelized. The teriyaki sauce infuses the salmon with sweet and savory flavors, creating a delicious glaze as it bakes. This dish is a complete and balanced meal that's perfect for busy weeknights, offering minimal cleanup and maximum flavor.
Ingredients
For vegetables:
2 cups bite-size broccoli florets
3 medium carrots, cut into thirds (or mini sweet rainbow peppers, seeded and halved)
1 tablespoon olive 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
Preparation
Preheat oven to 400F degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside.
Meanwhile, combine olive 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.
Recipe source: https://www.skinnytaste.com/sheet-pan-teriyaki-salmon-and-vegetables/#recipe
Note: I used regular extra-virgin oil instead of the sesame oil.