Get ready for a hassle-free dinner solution with our Sheet Pan Teriyaki Salmon and Veggies recipe!
With just one pan and minimal prep, you can enjoy succulent salmon fillets glazed in homemade teriyaki sauce, paired with roasted broccoli, bell peppers, and snap peas.
It’s a nutritious, flavorful meal that’s perfect for busy weeknights or lazy weekends.
What’s to Love about This Salmon & Vegetable Sheet Pan?
This Sheet Pan Teriyaki Salmon and Veggies recipe is a game-changer for busy weeknights or lazy weekends.
Here’s why it’s a must-try:
- Effortless Preparation: With just one sheet pan, you can create a complete meal packed with protein and veggies. It’s a time-saving dinner solution that requires minimal cleanup, perfect for those hectic days when you crave a wholesome meal without the hassle.
- Vibrant Flavors: The combination of succulent salmon fillets coated in homemade teriyaki sauce and roasted vegetables creates a harmony of flavors and textures. The sweet and savory teriyaki sauce caramelizes beautifully on the salmon, while the tender-crisp veggies soak up all the deliciousness.
- Nutrient-Rich Ingredients: Salmon is not only rich in omega-3 fatty acids but also a great source of protein. Paired with colorful and nutrient-rich vegetables like broccoli, bell peppers, and snap peas, this dish is not just tasty but also incredibly nutritious.
- Family-Friendly Meal: This recipe is a crowd-pleaser that appeals to both kids and adults alike. The irresistible aroma of teriyaki sauce wafting from the oven will have everyone eagerly gathering around the dinner table, ready to dig in.
- Perfect for Meal Prep: Whip up a batch of this sheet pan teriyaki salmon and veggies ahead of time and portion it out for easy grab-and-go lunches or dinners throughout the week. It’s a convenient and wholesome meal prep option that will keep you fueled and satisfied.
Ingredient Notes, Tips, and Alternatives
- Salmon Fillets:
- Freshness: Opt for fresh salmon fillets for the best flavor and texture. Look for fillets that are firm to the touch and have a bright color.
- Skin-On vs. Skin-Off: You can use salmon fillets with or without the skin, depending on your preference. Leaving the skin on can help keep the fish moist during baking.
- Broccoli Florets:
- Uniform Size: Cut the broccoli florets into uniform sizes to ensure even cooking. Larger florets may require slightly longer cooking times.
- Broccoli Alternatives: If you’re not a fan of broccoli, you can substitute it with cauliflower, asparagus, or Brussels sprouts.
- Bell Peppers and Snap Peas:
- Slice Evenly: Slice the bell peppers and snap peas into similar sizes to ensure they cook evenly on the sheet pan.
- Color Variety: Use a mix of red, yellow, and orange bell peppers for a vibrant presentation. You can also add other colorful veggies like cherry tomatoes or sliced carrots for variety.
- Teriyaki Sauce:
- Store-Bought vs. Homemade: While store-bought teriyaki sauce is convenient, you can make your own at home for a fresher taste. Combine soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger for a simple homemade teriyaki sauce.
- Low-Sodium Option: If you’re watching your sodium intake, opt for low-sodium soy sauce or tamari in the teriyaki sauce recipe.
- Soy Sauce:
- Tamari or Coconut Aminos: If you have a gluten intolerance or allergy, you can substitute soy sauce with tamari or coconut aminos, which are gluten-free alternatives.
- Light vs. Dark Soy Sauce: Use light soy sauce for a milder flavor or dark soy sauce for a richer, more intense flavor.
- Honey:
- Maple Syrup or Agave: If you prefer a vegan option or don’t have honey on hand, you can use maple syrup or agave nectar as a sweetener in the teriyaki sauce.
- Adjust Sweetness: Feel free to adjust the amount of honey or sweetener in the teriyaki sauce to suit your taste preferences.
- Sesame Oil and Rice Vinegar:
- Toasted Sesame Oil: Use toasted sesame oil for a nuttier flavor, or regular sesame oil for a milder taste.
- Rice Vinegar Alternatives: If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar as substitutes.
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Sheet Pan Teriyaki Salmon and Veggies
This Sheet Pan Teriyaki Salmon and Veggies recipe offers a simple yet flavorful meal featuring tender salmon fillets glazed in homemade teriyaki sauce, paired with a colorful array of roasted broccoli, bell peppers, and snap peas. With minimal prep and easy cleanup, it’s a convenient and nutritious option for busy weeknights or lazy weekends.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 4 salmon fillets
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1/4 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- Sesame seeds and sliced green onions for garnish
- Cooked rice for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together teriyaki sauce, soy sauce, honey, sesame oil, rice vinegar, and minced garlic to make the teriyaki sauce.
- Place salmon fillets on a parchment-lined baking sheet. Arrange broccoli florets, sliced bell peppers, and snap peas around the salmon.
- Brush the salmon and vegetables with half of the teriyaki sauce.
- Bake in the preheated oven for 12-15 minutes, or until salmon is cooked through and vegetables are tender.
- Remove from the oven and brush the remaining teriyaki sauce over the salmon and vegetables.
- Serve the sheet pan teriyaki salmon and veggies over cooked rice, garnished with sesame seeds and sliced green onions.
- Prep Time: 15
- Cook Time: 15
