Maria’s Weekly Recipe: SHEET PAN TERIYAKI SALMON AND VEGETABLES
1 Filet with 1 cup of Veggies: 326 Cals
This easy, delicious Sheet Pan Teriyaki Salmon and Vegetables is made all on one sheet pan and ready in 20 minutes!
2 cups bite-size broccoli florets
10 mini sweet rainbow peppers, seeded and halved
1 tablespoon sesame oil
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
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
Preheat the oven to 400F degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside.
Meanwhile, combine sesame 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 for 10 minutes.
In a medium bowl, toss broccoli and peppers with 1 tablespoon sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on a prepared sheet pan and roast for 10 minutes.
Remove veggies from the 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 the oven, roast an additional 7 to 8 minutes, or until the 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 filets with sesame seeds and scallions. Serve with veggies on the side.