Sheet Pan Teriyaki Salmon and Vegetables
Get ready to indulge in this simple yet scrumptious Sheet Pan Teriyaki Salmon with Vegetables! I couldn’t get enough of it—it was absolutely fantastic. Best of all, everything cooks together on a single sheet pan and is ready in just 20 minutes!
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Ingredients
- 2 cups bite-size broccoli florets
- Freshly ground black pepper
- 2 (4-ounce) wild salmon filets
- 1 teaspoon sesame oil
- 1 garlic clove
- ½ teaspoon grated ginger
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon brown sugar
- ½ teaspoon toasted sesame seeds
- 1 large scallion
- ¼ teaspoon kosher salt
- 10 mini sweet rainbow peppers
- 1 tablespoon sesame oil
Instructions
- 1
Begin by preheating your oven to 400°F. Line a large baking sheet with aluminum foil or parchment paper, then lightly mist it with olive oil and set it aside for later use.
- 2
In a small mixing bowl, whisk together sesame oil, minced garlic, grated ginger, soy sauce, vinegar, and brown sugar until well combined. Transfer this mixture into a large ziplock bag, add the salmon fillets, and allow them to marinate for 10 minutes.
- 3
In a separate medium-sized bowl, combine the broccoli and bell peppers with 1 tablespoon of sesame oil, along with ¼ teaspoon each of salt and pepper. Toss to coat the vegetables evenly, then spread them out in a single layer on the prepared baking sheet. Roast in the oven for 10 minutes.
- 4
After 10 minutes, take the vegetables out of the oven, give them a gentle toss, and shift them over slightly to create space for the salmon. Place the marinated salmon on the sheet pan, making sure to reserve the marinade, and return it to the oven. Roast for an additional 7 to 8 minutes, or until the salmon is just cooked through.
- 5
While the salmon is roasting, heat a small skillet over low heat. Add the reserved marinade and let it simmer, stirring occasionally, until the sauce thickens slightly, which should take about 1 to 1 ½ minutes.
- 6
Once the salmon is done, brush the thickened sauce over the top of the fillets and sprinkle them with sesame seeds and chopped scallions. Serve the salmon alongside the roasted vegetables.