Sheet Pan Teriyaki Salmon & Veggies

If you’re searching for a vibrant, wholesome dish that’s as pleasing to the eyes as it is to the palate, look no further than this Sheet Pan Teriyaki Salmon & Veggies. Perfectly flaky salmon paired with colorful vegetables, all coated in a sweet and savory teriyaki sauce, this meal is not only quick to prepare but also effortlessly healthy. Imagine the ease of tossing everything onto a single sheet pan and letting the oven do the work while your kitchen fills with an irresistible aroma. Let’s dive into why this delightful dish deserves a spot in your weekly meal rotation!

Why This Recipe is a Keeper

This Sheet Pan Teriyaki Salmon & Veggies is a keeper for several reasons. Firstly, the ingredients are simple, fresh, and easily accessible. Secondly, it’s a one-pan wonder, meaning less cleanup for you after dinner! The balance of protein from the salmon and fiber from the veggies makes it a well-rounded meal that can be enjoyed any night of the week. Plus, it’s customizable—feel free to swap in your favorite seasonal vegetables or adjust the teriyaki sauce to suit your taste.

What You’ll Gather

• 46 ounces 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)

Teriyaki Sauce:

• 1/2 cup light soy sauce, or 1/4 cup dark soy & 1/4 cup water
• 1/4 cup brown sugar
• 2 garlic cloves, minced
• 1 teaspoon sesame oil, optional
• 1 teaspoon cornstarch

Cook’s Kit

• Sheet pan: A large baking sheet is essential for this recipe.
• Mixing bowls: You’ll need one for the teriyaki sauce and another for tossing the veggies.
• Measuring cups and spoons: Accurate measurements are key to achieving the perfect flavor balance.
• Spatula or tongs: For flipping the salmon and veggies while cooking.

Sheet Pan Teriyaki Salmon & Veggies: How It’s Done

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). This temperature is ideal for ensuring your salmon cooks through while keeping the veggies crisp.

Step 2: Prepare the Teriyaki Sauce

In a mixing bowl, combine the light soy sauce (or the alternative dark soy and water mixture), brown sugar, minced garlic, sesame oil (if using), and cornstarch. Whisk until the sugar and cornstarch are fully dissolved. This sauce will be the star of the dish, bringing all the flavors together.

Step 3: Assemble the Veggies

On your sheet pan, spread out the broccoli florets, snow peas, bell pepper, and carrots. Drizzle a small amount of the teriyaki sauce over the veggies and toss them gently to coat. Arrange the vegetables in a single layer for even cooking.

Step 4: Add the Salmon

Place the salmon fillets on top of the veggies. Pour the remaining teriyaki sauce over the salmon, ensuring each fillet is generously coated.

Step 5: Bake to Perfection

Transfer the sheet pan to your preheated oven and bake for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender yet vibrant. The exact cooking time may vary depending on the thickness of your salmon fillets.

Step 6: Garnish and Serve

Once done, remove the sheet pan from the oven. If desired, sprinkle sesame seeds over the top for an extra crunch and a touch of elegance. Serve the dish warm, either on its own or with a side of rice or quinoa for a complete meal.

Make It Year-Round

• Seasonal Veggies: Swap in seasonal vegetables based on what’s fresh. Asparagus in spring, zucchini in summer, or Brussels sprouts in fall are fantastic options.
• Flavor Variations: Experiment with different sauces like teriyaki pineapple or a ginger-soy blend for a unique twist.
• Protein Alternatives: If you’re not a salmon fan, try using chicken breast or tofu for a vegetarian version.
• Meal Prep: This dish is perfect for meal prep; simply portion out leftovers for quick lunches throughout the week.

Notes on Ingredients

When selecting your salmon, look for fillets that are bright in color and firm to the touch. Fresh is always best, but frozen salmon can also work well in a pinch. For the teriyaki sauce, feel free to adjust the amount of brown sugar based on your desired sweetness level. If you want a thicker sauce, simply increase the cornstarch a little.

Storing Tips & Timelines

Leftover Sheet Pan Teriyaki Salmon & Veggies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon and veggies on a plate and microwave for about 1-2 minutes, or until heated through. You can also enjoy it cold as part of a salad!

Reader Q&A

Can I use frozen salmon for this recipe?

Yes! You can use frozen salmon, but it’s best to thaw it in the refrigerator overnight before cooking to ensure even cooking.

What other vegetables can I use?

Feel free to substitute with any of your favorites! Zucchini, asparagus, or even snap peas would work beautifully in this dish.

Can I make the teriyaki sauce ahead of time?

Absolutely! The teriyaki sauce can be made up to a week in advance and stored in the refrigerator. Just give it a good stir before using it.

Is this recipe suitable for meal prep?

Yes, this Sheet Pan Teriyaki Salmon & Veggies is perfect for meal prep! Divide into portions and store in individual containers for easy lunches or dinners throughout the week.

The Takeaway

Sheet Pan Teriyaki Salmon & Veggies is the kind of recipe that makes weeknight dinners exciting and stress-free. With its vibrant colors, delicious flavors, and minimal cleanup, it’s a no-brainer for your dinner table. Whether you’re cooking for family, friends, or just yourself, this dish brings joy to the table and keeps things healthy and satisfying. So grab your ingredients and get ready to enjoy a meal that’s sure to impress!