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Dinner can be on the table in just 30 minutes with this Sheet Pan Teriyaki Salmon and Veggies recipe. It’s visually impressive, incredibly straightforward, and demands minimal cleanup, making it an ideal choice for a busy weeknight.
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- Cuisine: Asian-inspired
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Why You’ll Love This Recipe
- Quick and easy cleanup with minimal dishes.
- Beautiful presentation with bright, colorful vegetables.
- Healthy meal featuring omega-3 rich salmon and fresh veggies.
- Customizable with your favorite seasonal vegetables.
Ingredients
- 4 salmon fillets: Rich in omega-3s; provides the main protein. Opt for skin-on fillets for extra flavor.
- 1 head of broccoli, cut into florets: Adds a boost of fiber and texture. Feel free to substitute with cauliflower.
- 1 red bell pepper, chopped: Contributes sweetness and color. Substitute with green bell pepper if preferred.
- 1 yellow bell pepper, chopped: Complements with its mild flavor and vibrancy. Orange peppers work too.
- 2 tablespoons sesame oil: Enhances the dish with a nutty aroma. Olive oil is a suitable alternative.
- Freshly cracked salt and pepper, to taste: Essential seasoning to elevate natural flavors.
- ¾ cup teriyaki glaze sauce, divided: Savory sweetness for a classic teriyaki taste. Substitute with soy sauce and honey blend if unavailable.
- Chopped green onions, for garnish: Adds freshness and a pop of color.
- Toasted sesame seeds, for garnish: Provides a subtle crunch and nutty flavor.
How to Make It
Step 1: Prepare the Oven and Salmon
Preheat your oven to 400°F (200°C). Line a large sheet pan with aluminum foil, ensuring easy cleanup, and coat with nonstick cooking spray to prevent sticking. Lay the salmon fillets on the prepared sheet pan, leaving room for the vegetables.
Step 2: Season the Vegetables
In a large mixing bowl, combine the broccoli florets, red bell pepper, and yellow bell pepper with the sesame oil. Toss until the vegetables are evenly coated, then distribute them around the salmon on the sheet pan. Sprinkle salt and pepper to taste, ensuring each piece is well-seasoned. Drizzle ½ cup of the teriyaki sauce over both the salmon and veggies for even flavoring.
Step 3: Bake the Dish
Place the sheet pan in the oven and bake for 10 minutes. This initial bake allows the salmon to cook partially and the vegetables to start tenderizing. Remove from oven, and brush the salmon with the remaining ¼ cup of teriyaki sauce. Return to the oven for an additional 5-10 minutes or until the vegetables are fork-tender and the salmon flakes easily.
Step 4: Garnish and Serve
Once cooked, remove from oven and let it rest for a few minutes. Serve hot with a side of rice. Top with chopped green onions and toasted sesame seeds for extra flavor and a stunning presentation.
Recipe FAQs
Can I use frozen salmon?
Yes, you can use frozen salmon. Ensure it’s fully thawed and patted dry before placing it on the sheet pan to ensure even cooking and proper glazing.
How do I know when the salmon is done?
The salmon is done when it easily flakes with a fork and shows a slightly opaque color inside. An internal temperature of 145°F (63°C) is recommended by food safety standards.
What other vegetables can I use?
Feel free to use zucchini, asparagus, or snap peas. Each provides a different texture and flavor profile but maintains the dish’s bright, fresh appeal.
