Sheet Pan Teriyaki Salmon & Veggies

$- 4 salmon fillets (6 oz each) - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 2 tablespoons sesame oil - 1/2 cup teriyaki sauce - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame seeds - 2 green onions, chopped (for garnish) - Salt and pepper to taste To make Sheet Pan Teriyaki Salmon & Veggies, you need fresh ingredients. The salmon fillets are the star of the dish. They offer a rich flavor and firm texture. I use 4 fillets, each weighing 6 ounces. Next, I choose vibrant vegetables. Broccoli florets add crunch and nutrition. A sliced red bell pepper brings sweetness and color. Snap peas lend a fresh taste and snap to each bite. The teriyaki sauce is key to this recipe. It has a mix of flavors. I add minced garlic and grated ginger for depth. This combination makes the sauce fragrant and flavorful. For seasoning, sesame oil offers a nutty taste. I add salt and pepper for balance. Finally, I sprinkle sesame seeds and chopped green onions on top. These add a nice crunch and a pop of color when serving. Gathering these fresh ingredients helps create a tasty meal. Each component works together to make every bite delicious. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This helps cook the salmon just right. 2. In a small bowl, mix the teriyaki sauce, minced garlic, and grated ginger. This gives your dish a great flavor. Set this mixture aside for later. 3. On a large baking sheet, arrange the salmon fillets in the center. Place the broccoli, red bell pepper, and snap peas around the salmon. This makes for a colorful and tasty meal. 4. Next, drizzle the sesame oil over the salmon and veggies. Then, season everything with salt and pepper to your taste. 5. Pour the teriyaki sauce mixture evenly over the salmon and vegetables. This adds a rich flavor to your meal. 1. Bake everything in your preheated oven for 15-20 minutes. The salmon should flake easily with a fork when done. The veggies should be tender but still crisp. 2. To check for doneness, gently poke the salmon with a fork. If it flakes easily, it’s ready to eat! Enjoy your delicious Sheet Pan Teriyaki Salmon & Veggies. To ensure your salmon is perfectly cooked, use fresh fillets. Fresh salmon flakes easily when done. Bake at 400°F for 15-20 minutes. Check with a fork; it should easily break apart. Keep an eye on the veggies as well. Broccoli, bell pepper, and snap peas should be tender but still crisp. A colorful mix adds flavor and nutrition. For roasting vegetables, cut them into similar sizes. This helps them cook evenly. Toss them in sesame oil, salt, and pepper before baking. Spread them out on the sheet. Overcrowding can make them steam instead of roast. For aesthetic appeal, serve the salmon and veggies straight from the baking sheet. This adds a casual yet inviting look. Alternatively, plate each serving to impress your guests. Drizzle extra teriyaki sauce from the pan on top for flavor and visual appeal. For garnishing, sprinkle sesame seeds and chopped green onions on top. These add a pop of color and crunch. You can also add a slice of lime or lemon on the side for a fresh touch. This small detail can elevate your dish. Enjoy your beautiful meal! Pro Tips Choose Fresh Salmon: Opt for wild-caught salmon if possible for the best flavor and quality. Veggie Variety: Feel free to swap in other vegetables like asparagus or zucchini, depending on your preference or what's in season. Marinate for Flavor: If you have time, marinate the salmon in the teriyaki sauce for 30 minutes before cooking for an extra boost of flavor. Check for Doneness: Use a fork to check if the salmon flakes easily; this ensures it's perfectly cooked and not overdone. {{image_2}} You can switch up the veggies in this dish. Broccoli, red bell peppers, and snap peas are great. But feel free to try: - Carrots, sliced thin - Zucchini, cut into half-moons - Cauliflower florets These options add color and flavor. If you want different protein, salmon is tasty but not your only choice. You can use: - Chicken breast, cut into strips - Tofu, cubed for a plant-based meal - Shrimp, peeled and deveined These proteins will soak up the teriyaki sauce well. Making your own teriyaki sauce is easy. Start with: - 1/2 cup soy sauce - 1/4 cup honey or brown sugar - 2 tablespoons rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water Combine these in a pan over medium heat until thick. If you like heat, add chili flakes or sriracha. Adjust to taste, so everyone enjoys their meal. Store any leftovers in an airtight container. This keeps the meal fresh and tasty. Make sure to let the dish cool down before sealing it. You can store it in the fridge for up to three days. Using glass containers works best for reheating. They heat evenly and don’t absorb smells. To reheat, use the oven or a microwave. If you use the oven, preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes until warmed through. If you use the microwave, place the food in a safe dish. Heat for about 1-2 minutes, checking often. This keeps the flavors intact and avoids overcooking. Enjoy every bite just like the first time! You can tell if salmon is cooked by checking its color and texture. Cooked salmon turns from bright pink to a pale pink. It should flake easily with a fork. If it feels firm and breaks apart, it’s ready to eat. Using a food thermometer can help too. Aim for an internal temperature of 145°F (63°C). Yes, you can use frozen salmon! Just make sure to thaw it first. Place it in the fridge overnight. If you're short on time, you can run it under cold water for a quick thaw. This helps the salmon cook evenly. Just be aware that cooking time may change slightly. Teriyaki salmon goes great with rice, especially jasmine or brown rice. You can also serve it with quinoa for a healthy twist. Steamed or stir-fried vegetables work too. A fresh salad with a light dressing can add a nice crunch. Don't forget some pickled ginger for an extra zing! Most teriyaki sauces contain soy sauce, which has gluten. However, you can find gluten-free teriyaki sauces at the store. Check the labels to be sure. You can also make your own with tamari, a gluten-free soy sauce. This way, you can enjoy the flavor without the gluten. Absolutely! To cook teriyaki salmon in an air fryer, preheat it to 375°F (190°C). Place the salmon and veggies in the basket. Cook for about 10-12 minutes. Make sure the salmon flakes easily when done. This method gives a nice crisp to the salmon and veggies while keeping them juicy. This blog post covered everything you need to make teriyaki salmon with veggies. We discussed key ingredients, preparation steps, and cooking tips to ensure great results. I shared ways to present your meal beautifully and some variations for taste. Plus, we went over storage and reheating methods. Keep these tips in mind as you create this dish. With practice, you’ll serve delicious, healthy meals that impress everyone. Enjoy your cooking journey!$

Sheet Pan Teriyaki Salmon & Veggies

A delicious and easy one-pan meal featuring salmon fillets and a variety of colorful vegetables, all drizzled with a savory teriyaki sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon (6 oz each)
1 cup broccoli florets
1 whole red bell pepper, sliced
1 cup snap peas
2 tablespoons sesame oil
0.5 cup teriyaki sauce
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame seeds
2 whole green onions, chopped (for garnish)
to taste salt and pepper

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, mix the teriyaki sauce, minced garlic, and grated ginger together. Set aside.
On a large baking sheet, arrange the salmon fillets in the center. Surround them with the broccoli, red bell pepper, and snap peas.
Drizzle the sesame oil over the salmon and vegetables, then season with salt and pepper to taste.
Pour the teriyaki sauce mixture evenly over the salmon and vegetables.
Bake in the preheated oven for 15-20 minutes or until the salmon flakes easily with a fork and the vegetables are tender.
Once done, remove from the oven and sprinkle sesame seeds and chopped green onions over the top for garnish.

Notes

Serve the salmon and veggies directly from the baking sheet, or plate individually, drizzling any extra teriyaki sauce from the pan on top for added flavor.

Keyword healthy, quick meal, salmon, sheet pan, teriyaki