Sheet Pan Teriyaki Salmon & Veggies
This Sheet Pan Teriyaki Salmon & Veggies is a quick, healthy, and colorful meal perfect for easy weeknight dinners with minimal cleanup!
Equipment
- Sheet Pan
- Mixing Bowls
- Measuring cups and spoons
- Spatula or tongs
Ingredients
- 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
Instructions
- Preheat your oven to 400°F (200°C) to ensure salmon cooks through while keeping veggies crisp.
- In a mixing bowl, combine light soy sauce (or dark soy and water), brown sugar, minced garlic, sesame oil (if using), and cornstarch. Whisk until sugar and cornstarch dissolve.
- Spread broccoli florets, snow peas, bell pepper, and carrots on the sheet pan. Drizzle a small amount of teriyaki sauce over veggies and toss gently to coat. Arrange vegetables in a single layer.
- Place salmon fillets on top of the veggies. Pour remaining teriyaki sauce over salmon, coating each fillet generously.
- Bake in the preheated oven for 15-20 minutes, until salmon flakes easily and vegetables are tender but vibrant.
- Remove from oven. Sprinkle sesame seeds on top if desired. Serve warm, alone or with rice or quinoa.
Notes
- Swap in seasonal vegetables like asparagus, zucchini, or Brussels sprouts for variety.
- Try different sauce variations such as teriyaki pineapple or ginger-soy blends for unique flavors.
- Use chicken breast or tofu as protein alternatives for different dietary preferences.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat in microwave for 1-2 minutes.