Teriyaki Salmon Sheet Pan
Sheet pan dinner combining salmon fillet with teriyaki sauce and roasted vegetables. Baked until salmon is cooked through and vegetables are tender.
Ingredients
Method
Preheat oven to 400°F. Line a sheet pan with parchment paper.
Cut salmon into 4 portions and pat dry. Chop broccoli into florets, cut bell pepper into chunks, and slice red onion into wedges.
Mince ginger and garlic. Slice green onions, keeping white and green parts separate.
Arrange broccoli, bell pepper, and red onion on sheet pan. Drizzle with 1 tbsp sesame oil, sprinkle with minced ginger and garlic, and toss to coat.
Create space among vegetables and place salmon portions skin-side down. Brush salmon with remaining 1 tbsp sesame oil.
Brush salmon with 1/4 cup teriyaki sauce, reserving the remainder for serving.
Roast at 400°F for 18–20 minutes, until salmon is opaque at the thickest part and vegetables are tender-crisp.
Drizzle with reserved teriyaki sauce. Top with sesame seeds and white parts of green onion. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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