Description
Enjoy this quick and easy Sheet Pan Teriyaki Salmon & Veggies, featuring tender salmon fillets, broccoli, snow peas, carrots, and bell peppers, all roasted to perfection with a delicious homemade teriyaki sauce. A healthy low-carb dinner or meal prep option, this dish is ready in under 30 minutes with minimal cleanup. Perfect for busy weeknights or a flavorful weekend meal!
Ingredients
For the Salmon & Veggies
4 (6-ounce) salmon fillets
2 cups broccoli florets
1 cup snow peas
1 cup bell pepper, chopped
1 cup carrots, sliced into thin strips
Sesame seeds, for garnish (optional)
For the Teriyaki Sauce
½ cup light soy sauce (or ¼ cup dark soy and ¼ cup water)
¼ cup brown sugar
2 garlic cloves, minced
1 tsp sesame oil (optional)
1 tsp cornstarch
Instructions
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or grease it with oil, then set aside.
Make the Teriyaki Sauce:
In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, sesame oil (if using), and cornstarch until smooth.
Marinate the Salmon:
Place the salmon fillets into a large ziplock bag or bowl. Pour the teriyaki sauce over the salmon and marinate in the fridge for at least 15 minutes or up to 24 hours for more flavor.
Prepare the Veggies:
While the salmon is marinating, prep your veggies. Slice the carrots into thin strips, chop the bell pepper, and trim the snow peas and broccoli.
Assemble the Sheet Pan:
Transfer the marinated salmon fillets to the prepared baking sheet. Reserve the leftover marinade. Add the broccoli, snow peas, bell pepper, and carrots to the pan. Spoon a few teaspoons of the remaining marinade over the veggies and drizzle with a teaspoon of oil.
Bake:
Place the sheet pan in the preheated oven and bake for 15-20 minutes or until the salmon is flaky and cooked through (baking time may vary based on the thickness of your salmon).
Make the Teriyaki Glaze:
While the salmon is baking, transfer the remaining marinade to a small saucepan. Bring to a boil, then reduce the heat to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Finish & Serve:
Remove the salmon and veggies from the oven. Brush the remaining teriyaki glaze onto the salmon fillets and garnish with sesame seeds, if desired. Serve with rice, noodles, salad, or enjoy it on its own.
Notes
Cooking the Salmon: For the perfect flaky salmon, make sure to check the salmon at the 15-minute mark. It should flake easily with a fork when it’s cooked through.
Vegan Option: Replace the salmon with tofu or tempeh and follow the same marinade and baking process for a plant-based version.
Make It Spicy: If you like a bit of heat, add a dash of sriracha or chili flakes to the sauce.
Storage:
Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days.
Reheating: Gently reheat in the oven or microwave. For extra crispiness, you can reheat in the oven for a few minutes.
- Prep Time: 10 minutes (plus marination time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Asian Fusion
