Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes and Broccolini
Ingredients
The salmon
-
24
oz
skinless salmon
-
2
tbsp
Kikkoman Teriyaki Marinade Sauce
-
1
tbsp
minced garlic
-
½
each
red pepper
The potatoes
The vegetables
Seasonings
-
1
tsp
paprika
-
to taste
McCormick's Grill Mates Salmon Seasoning
-
to taste
McCormick's Grill Mates BBQ Seasoning
-
to taste
salt
-
to taste
pepper
-
1
tsp
dill seasoning
Other
Instructions
- Drizzle 1 tbsp of the marinade over the salmon and season with spices.
- Add minced garlic on top of the salmon.
- Place the salmon in a Ziploc bag, add remaining teriyaki sauce, seal the bag, and refrigerate for 4 hours to overnight.
- Preheat the oven to 425°F.
- Line a sheet pan with foil and spray with cooking spray.
- In a bowl, toss sliced potatoes with olive oil, salt, pepper, and dill seasoning.
- Add the salmon and potatoes to the pan and sprinkle paprika over the salmon.
- Cover the pan with foil and bake for 10 minutes.
- Remove the foil, add the broccolini, season to taste, and bake uncovered for an additional 10 minutes.
- Cool before serving.
Nutrition Facts (estimated)
Servings
5
Calories
319
Total fat
2g
Total carbohydrates
33g
Total protein
38g
Sodium
0mg
Cholesterol
0mg
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