Sheet Pan Teriyaki Salmon and Vegetables
Ingredients
The vegetables
-
2
cups
bite-size broccoli florets
-
10
pieces
mini sweet rainbow peppers
-
1
tablespoon
sesame oil
-
¼
teaspoon
kosher salt
-
to taste
freshly ground black pepper
The salmon
-
2
(4-ounce)
wild salmon filets
-
1
teaspoon
sesame oil
-
1
clove
garlic, grated
-
½
teaspoon
grated ginger
-
2
tablespoons
reduced sodium soy sauce
-
1
teaspoon
unseasoned rice vinegar
-
1
teaspoon
brown sugar
For garnish
-
½
teaspoon
toasted sesame seeds
-
1
large
scallion, chopped
Instructions
- Preheat the oven to 400°F and prepare a large sheet pan with foil or parchment and olive oil.
- In a small bowl, mix sesame oil, garlic, ginger, soy sauce, vinegar, and brown sugar, then marinate the salmon in a ziplock bag for 10 minutes.
- Toss broccoli and peppers with sesame oil, salt, and pepper, spread them on the sheet pan, and roast for 10 minutes.
- Remove the veggies, toss them, and create space for the salmon on the sheet pan, then add the salmon and roast for an additional 7 to 8 minutes.
- While the salmon cooks, simmer the remaining marinade in a small skillet until thickened.
- Brush the thickened sauce over the salmon and garnish with sesame seeds and scallions before serving.
Nutrition Facts (estimated)
Servings
2
Calories
326
Total fat
17g
Total carbohydrates
17g
Total protein
27g
Sodium
758mg
Cholesterol
62mg
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