This simple, delicious tin pan teriyaki salmon and vegetables (I seriously gobbled this, it was so good) is made on a sheet pan and is ready in 20 minutes!
Sheet of pan teriyaki salmon and vegetables
I’m a big fan of pan-fried dishes as they save a lot of time in the kitchen! I like to line the sheets with foil or parchment for easy cleaning, totally optional. Here I marinated the fish and then cooked the sauce on the stove to create a glaze over the fish (I highly recommend this) but if you want to skip this step it will still taste good.
This recipe can easily be doubled in a larger sheet pan or with two pans. This is filling and can certainly be eaten on its own, but if you want to add a grain on the side, brown rice, forbidden rice, or quinoa would be great.
The fish marinates for about 10 minutes, which is enough to get great taste. If you want to marinate it longer, you can make it in the morning or in the evening and then cook it when you get home from work.
Variations
- You can swap mini peppers for larger peppers cut into strips.
- A mixture of cauliflower and broccoli would be great too.
- Asparagus or beans are also great here.
- Do you like it spicy? Add some sriracha to the marinade for heat.
Sheet of pan teriyaki salmon and vegetables
Preparation time: 15th min
Cooking time: 20th min
Total time: 35 min
This simple, delicious tin pan teriyaki salmon and vegetables (I seriously gobbled this, it was so good) is made on a sheet pan and is ready in 20 minutes!
For vegetables:
- 2 cups bite-sized broccoli florets
- 10 Mini sweet rainbow peppers, sown and halved
- 1 tablespoon sesame oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper, taste
For salmon:
- 2 (4 oz) Wild salmon fillets
- 1 teaspoon sesame oil
- 1 clove of garlic, rubbed
- ½ teaspoon grated ginger
- 2 tablespoon reduced sodium soy sauce, or gluten-free soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon Brown sugar
For garnish:
- ½ teaspoon roasted sesame seeds
- 1 large shallot, chopped
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Preheat oven to 400F degrees. Cover a large sheet pan with foil or parchment, spray lightly on olive oil, and set aside.
-
In the meantime, combine the sesame oil, garlic, ginger, soy sauce, vinegar, and brown sugar in a small bowl and mix. Pour into a large ziplock bag and add salmon, marinate for 10 minutes.
-
In a medium bowl, mix the broccoli and paprika with 1 tablespoon sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on the prepared sheet pan and fry for 10 minutes.
-
Take the vegetables out of the oven, toss them back and forth, and gently move them over to make room for the salmon. Place the salmon on the sheet pan, reserve the marinade and return to the oven, saute another 7 to 8 minutes, or until the salmon has just cooked through.
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While the salmon is cooking, heat a small pan over low heat. Pour in the remaining marinade and simmer for about 1 to 1 1/2 minutes, stirring, until the sauce has thickened slightly.
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Spread the sauce over the salmon and sprinkle the fillets with sesame seeds and spring onions. Serve with vegetables.
Portion: 1Fillet with 1 cup of vegetables, Calories: 326kcal, Carbohydrates: 17thG, Protein: 27G, Fat: 17thG, Saturated fatty acids: 2.5G, Cholesterol: 62mg, Sodium: 758mg, Fiber: 4thG, Sugar: 4thG
Blue Smart Points: 4th
Green Smart Points: 7th
Purple Smart Points: 4th
Points +: 8th
Keywords: 20-minute teriyaki salmon and vegetables, easy sheetpan teriyaki salmon, dinner in a sheet pan
Posted February 24, 2021 by Gina
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