Sheet Pan Teriyaki Salmon & Veggies

$- 4 salmon fillets (about 6 oz each) - 1 cup broccoli florets - 1 cup bell peppers (sliced, mixed colors) - 1 medium zucchini (sliced) - 1 carrot (sliced) - ½ cup teriyaki sauce (store-bought or homemade) I love using fresh salmon fillets for this dish. They are rich in flavor and full of healthy fats. The assorted vegetables add color and texture. I often choose broccoli, bell peppers, zucchini, and carrots. These veggies cook well together and taste great with teriyaki sauce. - 1 tablespoon olive oil - 2 teaspoons fresh ginger (grated) - 2 cloves garlic (minced) - Salt and pepper to taste Olive oil helps the veggies roast nicely and keeps them tender. Fresh ginger and garlic bring warmth and depth to the dish. I always add salt and pepper to enhance the natural flavors. - Sesame seeds (for garnish) - Green onions (sliced, for garnish) Sesame seeds add a nice crunch and nutty flavor. I like to sprinkle sliced green onions on top for a fresh finish. These simple garnishes elevate the entire meal and make it look appealing. {{ingredient_image_1}} First, you need to preheat your oven to 400°F (200°C). This heat will cook the salmon and veggies perfectly. Next, take a large baking sheet and line it with parchment paper or a silicone mat. This will make cleanup really easy. In a small bowl, mix together ½ cup teriyaki sauce, 2 teaspoons grated fresh ginger, and 2 cloves minced garlic. Stir until everything blends well. Set this bowl aside for later use. Now, grab the salmon fillets and place them on one side of the baking sheet. Brush each fillet with the teriyaki marinade you just made. Don’t forget to add a sprinkle of salt and pepper to taste. In a big bowl, toss together 1 cup broccoli florets, 1 cup sliced bell peppers, 1 sliced medium zucchini, and 1 sliced carrot. Drizzle 1 tablespoon olive oil over the veggies. Add a pinch of salt and pepper, then mix well so all the veggies are coated. Spread the seasoned veggies on the other side of the baking sheet. Make sure everything is in a single layer; this helps them cook evenly. Place the sheet in the oven and bake for 15-20 minutes. The salmon should flake easily with a fork, and the veggies should be tender-crisp. Enjoy your delicious meal! To ensure even cooking, let the salmon sit at room temperature for about 15 minutes before baking. This helps the fillets to cook at the same rate. Arrange the salmon fillets on one side of the baking sheet. Brush them with teriyaki sauce to add flavor and moisture. To check doneness, look for the salmon to flake easily with a fork. You can also use a food thermometer; the internal temperature should reach 145°F (63°C). If the salmon is still raw in the middle, return it to the oven for a few more minutes. Choose fresh, colorful vegetables for this dish. I love using broccoli, bell peppers, zucchini, and carrots. They add great flavor and nutrition. Make sure to wash and cut them into similar sizes for even cooking. For ideal sizes, cut the veggies into bite-sized pieces. This helps them cook evenly and quickly. Broccoli florets should be about one inch, while bell peppers and zucchini should be sliced thin. The carrots can be cut into thin rounds or matchsticks. You can make your own teriyaki sauce at home. Mix soy sauce, honey, ginger, and garlic for a simple blend. Adding a splash of rice vinegar gives it a nice tang. If you want to switch things up, try using different flavorings. Honey mustard, lemon garlic, or even a spicy chili sauce can work. These options keep the meal exciting and cater to your taste buds. Pro Tips Use Fresh Ingredients: Fresh salmon and seasonal vegetables will enhance the flavor and nutrition of your dish. Look for vibrant produce and firm, bright-colored salmon fillets. Customize Your Veggies: Feel free to mix and match vegetables based on your preference. Asparagus, snap peas, or carrots can be great alternatives for a different taste and texture. Marinate for More Flavor: For an even richer taste, let the salmon marinate in the teriyaki sauce for 30 minutes before baking. This helps the flavors penetrate the fish. Check for Doneness: Salmon is perfectly cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Keep an eye on the veggies to ensure they remain crisp-tender. {{image_2}} Choosing vegetables by season makes your dish fresh and tasty. In spring, try asparagus and snap peas. Summer is great for zucchini and corn. In fall, use root veggies like sweet potatoes and butternut squash. Winter calls for hearty greens like kale and Brussels sprouts. Get creative with combinations. Mix broccoli with carrots for crunch. Pair bell peppers with zucchini for color. You can also add a splash of lemon juice for brightness. This keeps your meals exciting and fun. If you want to substitute salmon, there are many options. Chicken breast works well, too. You can also use firm tofu for a plant-based choice. For seafood lovers, shrimp or scallops are delicious. Just adjust the cooking time based on what you pick. Try marinating your protein in teriyaki sauce. This keeps the flavors bright and rich. Don't forget to check for doneness. Each protein cooks differently, so watch closely. Side dishes can enhance your meal. Steamed rice or quinoa pairs nicely with salmon. A simple salad can add freshness. You may also serve it with noodles for a heartier option. For leftovers, store them in an airtight container. Reheat in the oven or microwave. Add a bit of teriyaki sauce to keep it moist. Enjoy your tasty meal the next day! Store your leftovers in the fridge for up to three days. This keeps the salmon and veggies fresh. Use airtight containers to prevent odors from spreading. Glass containers work great. They help keep your meal tasty and are easy to clean. You can freeze salmon and veggies for later. For the best results, wrap each salmon fillet in plastic wrap. Place them in a freezer-safe bag. Remove as much air as you can. For veggies, use a zip-top bag. They can stay good for about two months. To thaw, move the salmon and veggies to the fridge overnight. This ensures they defrost safely. You can also use the microwave for quicker thawing. Just make sure to use low power to avoid cooking them. Reheat your meal in the oven for the best flavor. Set the oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Heat for about 10 to 15 minutes. This keeps everything moist and tasty. Avoid using the microwave if you can. It can make the salmon tough and the veggies soggy. If you must, use short bursts of heat and stir often to help keep texture. It takes about 15 to 20 minutes to cook salmon on a sheet pan at 400°F (200°C). The salmon should flake easily with a fork when done. Keep an eye on it to avoid overcooking. Yes, you can use frozen salmon fillets. Just thaw them first. Place the fillets in the fridge overnight or run cold water over them for quicker thawing. This helps keep the fish fresh and tasty. To keep salmon moist, use a good marinade like teriyaki sauce. Brush it on generously. Avoid overcooking the fish. Check it at the 15-minute mark to see if it is done. Broccoli, bell peppers, zucchini, and carrots are great choices. They cook well together and add color. Broccoli and bell peppers take about 15-20 minutes to become tender-crisp, just like the salmon. In this post, we covered how to make flavorful sheet pan salmon with teriyaki sauce. We walked through ingredients like salmon fillets, fresh veggies, and spices. You learned step-by-step instructions to prep and bake. Tips helped you perfect cooking time and storage. Remember, you can customize flavors and choose your favorite vegetables. Enjoy your cooking journey and create delicious meals that impress!$

Sheet Pan Teriyaki Salmon & Veggies

A delicious and easy one-pan meal featuring salmon fillets and a variety of colorful vegetables, all coated in a flavorful teriyaki sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon fillets (about 6 oz each)
1 cup broccoli florets
1 cup bell peppers (sliced, mixed colors)
1 medium zucchini (sliced)
1 each carrot (sliced)
1 tablespoon olive oil
0.5 cup teriyaki sauce (store-bought or homemade)
2 teaspoons fresh ginger (grated)
2 cloves garlic (minced)
to taste sesame seeds (for garnish)
to taste green onions (sliced, for garnish)
to taste salt and pepper

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
In a small bowl, mix the teriyaki sauce, grated ginger, and minced garlic until well combined. Set aside.
Place the salmon fillets on one side of the prepared baking sheet. Brush each fillet generously with the teriyaki marinade. Sprinkle with salt and pepper to taste.
In a large bowl, toss the broccoli florets, bell peppers, zucchini, and carrot with the olive oil. Season with salt and pepper, mixing well.
Spread the seasoned vegetables on the other side of the baking sheet, ensuring everything is in a single layer for even cooking.
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
Remove from the oven and drizzle any remaining teriyaki sauce over the salmon fillets and vegetables. Sprinkle with sesame seeds and sliced green onions before serving.

Notes

Feel free to substitute the vegetables based on your preference or seasonal availability.

Keyword easy, healthy, salmon, sheet pan, teriyaki