Teriyaki Salmon Sheet Pan Delight

$You will need four salmon fillets. Each fillet should weigh about six ounces. This fish is rich in omega-3 fatty acids, making it a healthy choice. Use one cup of teriyaki sauce. You can buy it at the store or make your own. A good sauce adds flavor and sweetness to the dish. For the veggies, gather these: - 1 cup broccoli florets - 1 cup sliced bell peppers (red, yellow, or orange) - 1 cup snap peas These colorful vegetables add nutrition and crunch. They pair well with the salmon and sauce. You will also need: - 2 tablespoons olive oil - 2 teaspoons sesame seeds - 3 green onions, sliced (for garnish) - Cooked brown rice or quinoa (for serving) Olive oil helps the veggies roast nicely. Sesame seeds add a nice crunch and flavor. Green onions give a fresh touch when you serve your meal. Enjoy this wholesome dish over brown rice or quinoa for a complete meal. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 4 salmon fillets (about 6 ounces each) - 1 cup teriyaki sauce (store-bought or homemade) - 1 cup broccoli florets - 1 cup sliced bell peppers (red, yellow, or orange) - 1 cup snap peas - 2 tablespoons olive oil - 2 teaspoons sesame seeds - 3 green onions, sliced (for garnish) - Cooked brown rice or quinoa (for serving) Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This helps with cleanup later. In a bowl, mix the teriyaki sauce with 1 tablespoon of olive oil. Whisk it well. Place the salmon fillets on the sheet pan, skin-side down. Brush the teriyaki sauce mix over the salmon. In another bowl, toss the broccoli, bell peppers, and snap peas with the other tablespoon of olive oil. Add a pinch of salt and pepper. Spread the veggies around the salmon on the sheet pan. Now, put the sheet pan in the oven. Bake for 15-20 minutes. The salmon should flake easily with a fork. The veggies should be tender but still bright. In the last 5 minutes, sprinkle the sesame seeds over the salmon and veggies. This helps toast them lightly. Once done, take the sheet pan out of the oven. Garnish the dish with sliced green onions. Serve the teriyaki salmon and vegetables over cooked brown rice or quinoa. Enjoy your quick and tasty meal! To get flaky salmon, choose fresh fillets. Look for firm and shiny skin. Start with the skin-side down on the pan. This helps keep the fish moist. You can check doneness by gently pulling it apart with a fork. If it flakes easily, it’s ready. Avoid overcooking it to keep it tender. For great roasted vegetables, cut them into similar sizes. This helps them cook evenly. Toss them in olive oil, salt, and pepper. Spread them out on the sheet pan. Avoid crowding the pan, as it can lead to steaming instead of roasting. Bake until they are tender but still bright in color. You can make this dish even better. Try adding ginger or garlic to the teriyaki sauce. A splash of lime juice adds zest. You might also swap in your favorite veggies for variety. Think about using asparagus or zucchini. These small changes can transform the dish and keep it exciting. Pro Tips Marinate for Flavor: For a deeper flavor, marinate the salmon in teriyaki sauce for 30 minutes to an hour before baking. This allows the fish to absorb more of the sauce's savory notes. Use Fresh Ingredients: Fresh vegetables not only taste better but also retain more nutrients. Opt for vibrant, in-season veggies for the best results. Check Doneness: To ensure perfect doneness, use a fork to check if the salmon flakes easily. If it does, it's ready to come out of the oven! Experiment with Vegetables: Feel free to mix and match your favorite vegetables. Asparagus, zucchini, or carrots can be great additions that complement the teriyaki flavor. {{image_2}} You can switch the salmon for other proteins. Try chicken breasts or thighs. They absorb the teriyaki sauce well. Tofu is a great choice too. It soaks up flavors and is plant-based. Just ensure it's firm tofu for the best texture. If you choose shrimp, cook them just right. They need less time in the oven. Feel free to mix up the veggies. Carrots add crunch and sweetness. Zucchini slices roast nicely and keep their shape. You could use asparagus for a fresh twist. Cauliflower florets are another tasty option. Just remember to cut them into even pieces. This way, all the veggies cook evenly with the protein. For a vegan twist, swap salmon for marinated tempeh or extra-firm tofu. Use the same teriyaki sauce for flavor. Add in a variety of colorful veggies like bell peppers and broccoli. You can even include mushrooms for a meaty texture. Serve it over quinoa for a hearty meal. This keeps it healthy and filling. After your meal, set aside any leftover salmon and veggies. Place them in an airtight container. This keeps them fresh and tasty. Store them in the fridge for up to three days. When it’s time to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes. You want them warm but not dry. You can also use a microwave. Just heat them in short bursts to avoid overcooking. If you want to freeze teriyaki salmon, it works well! First, let the leftovers cool completely. Then, wrap each piece in plastic wrap. Place them in a freezer bag, removing as much air as possible. Label the bag with the date. You can freeze them for up to three months. To eat, thaw overnight in the fridge before reheating. Yes, you can use homemade teriyaki sauce. Making it gives you full control over the flavor. A simple mix of soy sauce, honey, garlic, and ginger creates a great base. You can adjust the sweetness or saltiness to your taste. Just remember to whisk it well before using. Check the salmon for a few signs. When it flakes easily with a fork, it is ready. The color should change from bright pink to a light pink. You can also use a food thermometer; the ideal internal temperature for salmon is 145°F (63°C). If you don't have a thermometer, the flaking test works well too. Teriyaki salmon pairs well with many sides. Here are some tasty options: - Cooked brown rice or quinoa - Steamed or roasted vegetables - Salad with sesame dressing - Noodles tossed in soy sauce - Pickled vegetables for a tangy bite Yes, this recipe is great for meal prep. You can make a big batch and store it in the fridge. Divide it into containers for easy meals. The salmon and vegetables stay tasty for up to three days. Just reheat in the microwave or oven when you are ready to eat. This post explored teriyaki salmon with vegetables. We covered ingredients, step-by-step instructions, and useful tips for tasty results. I shared variations so you can customize your dish. You also learned how to store leftovers effectively. Enjoy making this healthy meal. With simple steps, you can delight your taste buds. Experiment with flavors and find your favorite version. Happy cooking!$

Teriyaki Salmon Sheet Pan Delight

A delicious and easy sheet pan meal featuring salmon and vibrant vegetables tossed in teriyaki sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Japanese

Servings 4

Calories 400 kcal

Ingredients

4 fillets salmon (about 6 ounces each)
1 cup teriyaki sauce (store-bought or homemade)
1 cup broccoli florets
1 cup sliced bell peppers (red, yellow, or orange)
1 cup snap peas
2 tablespoons olive oil
2 teaspoons sesame seeds
3 green onions sliced (for garnish)
1 serving cooked brown rice or quinoa (for serving)

Instructions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
In a bowl, combine the teriyaki sauce with 1 tablespoon of olive oil. Whisk it together until well-blended.
Place the salmon fillets on the prepared sheet pan, skin-side down. Brush the teriyaki sauce mixture generously over the salmon.
In another bowl, toss the broccoli, bell peppers, and snap peas with the remaining tablespoon of olive oil, and a pinch of salt and pepper. Spread the vegetables around the salmon on the sheet pan.
Bake in the preheated oven for 15-20 minutes or until the salmon flakes easily with a fork and the vegetables are tender but still vibrant.
In the last 5 minutes of baking, sprinkle sesame seeds over the salmon and vegetables to toast them lightly.
Remove from the oven and garnish with sliced green onions before serving.
Serve the teriyaki salmon and vegetables over a bed of cooked brown rice or quinoa for a wholesome meal.

Notes

Serve with brown rice or quinoa for a complete meal.

Keyword healthy, salmon, sheet pan, teriyaki