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Savory Sheet Pan Teriyaki Salmon & Veggies Dish

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- 4 salmon fillets - 2 cups broccoli florets - 1 cup baby carrots, sliced - 1 red bell pepper, sliced - 1/4 cup teriyaki sauce - 2 tablespoons sesame oil - 2 tablespoons honey - 2 cloves garlic, minced - 1 teaspoon grated ginger - Salt and pepper to taste - Sesame seeds for garnish - Green onions, chopped for garnish This dish shines with fresh, vibrant ingredients. I love using salmon for its rich flavor and health benefits. The broccoli, carrots, and red bell pepper add color and crunch. The marinade is where the magic happens. Teriyaki sauce gives a sweet and savory taste. The sesame oil adds a nice nutty flavor. Honey balances the saltiness of the sauce. Garlic and ginger bring warmth and depth to the dish. For garnishes, sesame seeds add a pleasant crunch, while green onions offer a fresh kick. These small touches make the meal look and taste great. Remember to use fresh ingredients for the best results. The quality of your salmon and vegetables makes a big difference. When you gather these ingredients, you’re just a few steps away from a delicious meal. - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - In a small bowl, mix together the teriyaki sauce, sesame oil, honey, minced garlic, and grated ginger. This is your marinade. - Place the salmon fillets on one side of the baking sheet. Season them with salt and pepper. Pour half of the marinade over the salmon. - In a large bowl, add the broccoli, sliced carrots, and red bell pepper. Drizzle with the reserved marinade. Toss the vegetables well to coat them evenly. - Spread the seasoned vegetables on the other side of the baking sheet. Make sure to space them out for even roasting. - Bake the salmon and veggies in the oven for 15-20 minutes. The salmon should flake easily, and the vegetables should be tender yet crisp. - Once done, drizzle any extra sauce over the salmon and veggies before serving. - Garnish with sesame seeds and chopped green onions for a nice touch. - To know when salmon is ready, check for flakiness. - Use a fork to gently pull apart the fish. It should come apart easily. - For veggies, roast until they are tender but still crisp. - Make sure to space out the vegetables on the pan. This helps them roast well. - Marinate the salmon for at least 15 minutes. This boosts flavor. - You can marinate it up to an hour for even more taste. - Try alternative sauces like soy sauce or hoisin for different flavors. - Serve salmon and veggies on individual plates for a nice look. - Sprinkle sesame seeds and chopped green onions on top for color. - Pair the dish with steamed jasmine rice for a full meal. - Use a colorful plate to make the dish pop even more. {{image_2}} You can swap salmon for chicken or tofu. Chicken breast works great and cooks similarly. Tofu gives a nice vegetarian option. Just make sure to press it to remove excess water. For veggies, feel free to use what you love. Snap peas, zucchini, or bell peppers all add flavor. Customize this dish to fit your taste! Want a kick? Add red pepper flakes to the marinade for heat. You can also mix in some chili sauce for a nice twist. For a sweeter taste, blend in a bit of pineapple juice with the teriyaki sauce. This adds a fun fruity flavor that pairs well with the salmon and veggies. To make this dish gluten-free, choose a gluten-free teriyaki sauce. Many brands offer this option now. For low-calorie choices, use less oil and honey in the marinade. You can also cut back on the salmon size or use more veggies to fill your plate without adding too many calories. Adjusting these ingredients keeps your meal healthy and tasty! To keep your leftovers fresh, store them in the fridge right away. Place the salmon and veggies in a container. Use a tight-fitting lid to keep air out. This helps maintain flavor and texture. You can safely refrigerate them for up to three days. For best results, use glass or BPA-free plastic containers. These materials do not hold on to odors or stains. They also heat well in the microwave. When it's time to eat leftovers, be gentle while reheating. The best way is to use the oven. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Warm them for about 10 minutes. This keeps the salmon flaky and the veggies crisp. If you’re in a hurry, you can use the microwave. Heat on medium power for one to two minutes. Check and stir halfway through. Avoid overcooking to keep the taste just right. If you want to save some for later, freezing is a great option. First, let the salmon and veggies cool completely. Then, wrap them tightly in plastic wrap. Place them in a freezer-safe bag or container. This prevents freezer burn and keeps them fresh. To thaw, move the meal to the fridge overnight. If you’re short on time, use the microwave. Just make sure to reheat it right after thawing for best flavor. Cooking from frozen is also possible. Just add an extra 5-10 minutes to the baking time at 400°F (200°C). Cooking sheet pan teriyaki salmon takes about 15-20 minutes. Salmon cooks quickly. It will flake easily when done. Vegetables should stay tender yet crisp. Keep an eye on your oven during this time. You want everything to be just right. Yes, you can use frozen salmon. Thaw it in the fridge overnight. If you're short on time, use the microwave on low power. Make sure to pat it dry before cooking. This helps the marinade stick better. Frozen salmon may need a few extra minutes to cook. Always check if it flakes easily with a fork. You can serve this dish with steamed jasmine rice. The rice soaks up the sauce well. It also adds a nice touch to the meal. Other good sides include quinoa or a fresh salad. You can also add some fruit for a sweet contrast. Enjoy your meal! This blog outlines a tasty sheet pan teriyaki salmon recipe. You learned about the main ingredients, marinade, and cooking steps. I shared tips to enhance flavor and presentation. You can even customize the dish with different proteins or veggies. For best results, follow the storage and reheating guidelines. Enjoy your delicious salmon meal with friends and family! Cooking this recipe will surely impress everyone at the table.

WANT TO SAVE THIS RECIPE?

Are you ready to savor a quick and easy dinner? This Savory Sheet Pan Teriyaki Salmon & Veggies Dish hits all the right notes—tender salmon, vibrant veggies, and a mouthwatering marinade. With just one pan and minimal cleanup, you can impress your family with a healthy, delicious meal. Let me show you how to whip up this tasty feast in no time! Dive into the recipe and get cooking!

Ingredients

Main Ingredients

– 4 salmon fillets

– 2 cups broccoli florets

– 1 cup baby carrots, sliced

– 1 red bell pepper, sliced

Marinade Components

– 1/4 cup teriyaki sauce

– 2 tablespoons sesame oil

– 2 tablespoons honey

– 2 cloves garlic, minced

– 1 teaspoon grated ginger

– Salt and pepper to taste

Garnishes

– Sesame seeds for garnish

– Green onions, chopped for garnish

This dish shines with fresh, vibrant ingredients. I love using salmon for its rich flavor and health benefits. The broccoli, carrots, and red bell pepper add color and crunch.

The marinade is where the magic happens. Teriyaki sauce gives a sweet and savory taste. The sesame oil adds a nice nutty flavor. Honey balances the saltiness of the sauce. Garlic and ginger bring warmth and depth to the dish.

For garnishes, sesame seeds add a pleasant crunch, while green onions offer a fresh kick. These small touches make the meal look and taste great.

Remember to use fresh ingredients for the best results. The quality of your salmon and vegetables makes a big difference. When you gather these ingredients, you’re just a few steps away from a delicious meal.

Step-by-Step Instructions

Preparation

– Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

– In a small bowl, mix together the teriyaki sauce, sesame oil, honey, minced garlic, and grated ginger. This is your marinade.

Assembly

– Place the salmon fillets on one side of the baking sheet. Season them with salt and pepper. Pour half of the marinade over the salmon.

– In a large bowl, add the broccoli, sliced carrots, and red bell pepper. Drizzle with the reserved marinade. Toss the vegetables well to coat them evenly.

Cooking

– Spread the seasoned vegetables on the other side of the baking sheet. Make sure to space them out for even roasting.

– Bake the salmon and veggies in the oven for 15-20 minutes. The salmon should flake easily, and the vegetables should be tender yet crisp.

– Once done, drizzle any extra sauce over the salmon and veggies before serving.

– Garnish with sesame seeds and chopped green onions for a nice touch.

Tips & Tricks

Cooking Tips

– To know when salmon is ready, check for flakiness.

– Use a fork to gently pull apart the fish. It should come apart easily.

– For veggies, roast until they are tender but still crisp.

– Make sure to space out the vegetables on the pan. This helps them roast well.

Marinade Tips

– Marinate the salmon for at least 15 minutes. This boosts flavor.

– You can marinate it up to an hour for even more taste.

– Try alternative sauces like soy sauce or hoisin for different flavors.

Presentation Tips

– Serve salmon and veggies on individual plates for a nice look.

– Sprinkle sesame seeds and chopped green onions on top for color.

– Pair the dish with steamed jasmine rice for a full meal.

– Use a colorful plate to make the dish pop even more.

Variations

Ingredient Substitutions

You can swap salmon for chicken or tofu. Chicken breast works great and cooks similarly. Tofu gives a nice vegetarian option. Just make sure to press it to remove excess water. For veggies, feel free to use what you love. Snap peas, zucchini, or bell peppers all add flavor. Customize this dish to fit your taste!

Flavor Variations

Want a kick? Add red pepper flakes to the marinade for heat. You can also mix in some chili sauce for a nice twist. For a sweeter taste, blend in a bit of pineapple juice with the teriyaki sauce. This adds a fun fruity flavor that pairs well with the salmon and veggies.

Dietary Adjustments

To make this dish gluten-free, choose a gluten-free teriyaki sauce. Many brands offer this option now. For low-calorie choices, use less oil and honey in the marinade. You can also cut back on the salmon size or use more veggies to fill your plate without adding too many calories. Adjusting these ingredients keeps your meal healthy and tasty!

Storage Info

How to Store Leftovers

To keep your leftovers fresh, store them in the fridge right away. Place the salmon and veggies in a container. Use a tight-fitting lid to keep air out. This helps maintain flavor and texture. You can safely refrigerate them for up to three days.

For best results, use glass or BPA-free plastic containers. These materials do not hold on to odors or stains. They also heat well in the microwave.

Reheating Instructions

When it’s time to eat leftovers, be gentle while reheating. The best way is to use the oven. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Warm them for about 10 minutes. This keeps the salmon flaky and the veggies crisp.

If you’re in a hurry, you can use the microwave. Heat on medium power for one to two minutes. Check and stir halfway through. Avoid overcooking to keep the taste just right.

Freezing Tips

If you want to save some for later, freezing is a great option. First, let the salmon and veggies cool completely. Then, wrap them tightly in plastic wrap. Place them in a freezer-safe bag or container. This prevents freezer burn and keeps them fresh.

To thaw, move the meal to the fridge overnight. If you’re short on time, use the microwave. Just make sure to reheat it right after thawing for best flavor. Cooking from frozen is also possible. Just add an extra 5-10 minutes to the baking time at 400°F (200°C).

FAQs

How long does it take to cook sheet pan teriyaki salmon?

Cooking sheet pan teriyaki salmon takes about 15-20 minutes. Salmon cooks quickly. It will flake easily when done. Vegetables should stay tender yet crisp. Keep an eye on your oven during this time. You want everything to be just right.

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Thaw it in the fridge overnight. If you’re short on time, use the microwave on low power. Make sure to pat it dry before cooking. This helps the marinade stick better. Frozen salmon may need a few extra minutes to cook. Always check if it flakes easily with a fork.

What can I serve with sheet pan teriyaki salmon and veggies?

You can serve this dish with steamed jasmine rice. The rice soaks up the sauce well. It also adds a nice touch to the meal. Other good sides include quinoa or a fresh salad. You can also add some fruit for a sweet contrast. Enjoy your meal!

This blog outlines a tasty sheet pan teriyaki salmon recipe. You learned about the main ingredients, marinade, and cooking steps. I shared tips to enhance flavor and presentation. You can even customize the dish with different proteins or veggies. For best results, follow the storage and reheating guidelines. Enjoy your delicious salmon meal with friends and family! Cooking this recipe will surely impress everyone at the table.

- 4 salmon fillets - 2 cups broccoli florets - 1 cup baby carrots, sliced - 1 red bell pepper, sliced - 1/4 cup teriyaki sauce - 2 tablespoons sesame oil - 2 tablespoons honey - 2 cloves garlic, minced - 1 teaspoon grated ginger - Salt and pepper to taste - Sesame seeds for garnish - Green onions, chopped for garnish This dish shines with fresh, vibrant ingredients. I love using salmon for its rich flavor and health benefits. The broccoli, carrots, and red bell pepper add color and crunch. The marinade is where the magic happens. Teriyaki sauce gives a sweet and savory taste. The sesame oil adds a nice nutty flavor. Honey balances the saltiness of the sauce. Garlic and ginger bring warmth and depth to the dish. For garnishes, sesame seeds add a pleasant crunch, while green onions offer a fresh kick. These small touches make the meal look and taste great. Remember to use fresh ingredients for the best results. The quality of your salmon and vegetables makes a big difference. When you gather these ingredients, you’re just a few steps away from a delicious meal. - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - In a small bowl, mix together the teriyaki sauce, sesame oil, honey, minced garlic, and grated ginger. This is your marinade. - Place the salmon fillets on one side of the baking sheet. Season them with salt and pepper. Pour half of the marinade over the salmon. - In a large bowl, add the broccoli, sliced carrots, and red bell pepper. Drizzle with the reserved marinade. Toss the vegetables well to coat them evenly. - Spread the seasoned vegetables on the other side of the baking sheet. Make sure to space them out for even roasting. - Bake the salmon and veggies in the oven for 15-20 minutes. The salmon should flake easily, and the vegetables should be tender yet crisp. - Once done, drizzle any extra sauce over the salmon and veggies before serving. - Garnish with sesame seeds and chopped green onions for a nice touch. - To know when salmon is ready, check for flakiness. - Use a fork to gently pull apart the fish. It should come apart easily. - For veggies, roast until they are tender but still crisp. - Make sure to space out the vegetables on the pan. This helps them roast well. - Marinate the salmon for at least 15 minutes. This boosts flavor. - You can marinate it up to an hour for even more taste. - Try alternative sauces like soy sauce or hoisin for different flavors. - Serve salmon and veggies on individual plates for a nice look. - Sprinkle sesame seeds and chopped green onions on top for color. - Pair the dish with steamed jasmine rice for a full meal. - Use a colorful plate to make the dish pop even more. {{image_2}} You can swap salmon for chicken or tofu. Chicken breast works great and cooks similarly. Tofu gives a nice vegetarian option. Just make sure to press it to remove excess water. For veggies, feel free to use what you love. Snap peas, zucchini, or bell peppers all add flavor. Customize this dish to fit your taste! Want a kick? Add red pepper flakes to the marinade for heat. You can also mix in some chili sauce for a nice twist. For a sweeter taste, blend in a bit of pineapple juice with the teriyaki sauce. This adds a fun fruity flavor that pairs well with the salmon and veggies. To make this dish gluten-free, choose a gluten-free teriyaki sauce. Many brands offer this option now. For low-calorie choices, use less oil and honey in the marinade. You can also cut back on the salmon size or use more veggies to fill your plate without adding too many calories. Adjusting these ingredients keeps your meal healthy and tasty! To keep your leftovers fresh, store them in the fridge right away. Place the salmon and veggies in a container. Use a tight-fitting lid to keep air out. This helps maintain flavor and texture. You can safely refrigerate them for up to three days. For best results, use glass or BPA-free plastic containers. These materials do not hold on to odors or stains. They also heat well in the microwave. When it's time to eat leftovers, be gentle while reheating. The best way is to use the oven. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Warm them for about 10 minutes. This keeps the salmon flaky and the veggies crisp. If you’re in a hurry, you can use the microwave. Heat on medium power for one to two minutes. Check and stir halfway through. Avoid overcooking to keep the taste just right. If you want to save some for later, freezing is a great option. First, let the salmon and veggies cool completely. Then, wrap them tightly in plastic wrap. Place them in a freezer-safe bag or container. This prevents freezer burn and keeps them fresh. To thaw, move the meal to the fridge overnight. If you’re short on time, use the microwave. Just make sure to reheat it right after thawing for best flavor. Cooking from frozen is also possible. Just add an extra 5-10 minutes to the baking time at 400°F (200°C). Cooking sheet pan teriyaki salmon takes about 15-20 minutes. Salmon cooks quickly. It will flake easily when done. Vegetables should stay tender yet crisp. Keep an eye on your oven during this time. You want everything to be just right. Yes, you can use frozen salmon. Thaw it in the fridge overnight. If you're short on time, use the microwave on low power. Make sure to pat it dry before cooking. This helps the marinade stick better. Frozen salmon may need a few extra minutes to cook. Always check if it flakes easily with a fork. You can serve this dish with steamed jasmine rice. The rice soaks up the sauce well. It also adds a nice touch to the meal. Other good sides include quinoa or a fresh salad. You can also add some fruit for a sweet contrast. Enjoy your meal! This blog outlines a tasty sheet pan teriyaki salmon recipe. You learned about the main ingredients, marinade, and cooking steps. I shared tips to enhance flavor and presentation. You can even customize the dish with different proteins or veggies. For best results, follow the storage and reheating guidelines. Enjoy your delicious salmon meal with friends and family! Cooking this recipe will surely impress everyone at the table.

Sheet Pan Teriyaki Salmon & Veggies

Discover the deliciousness of Sheet Pan Teriyaki Salmon & Veggies, a simple recipe that brings flavor and nutrition to your table! In just 25 minutes, you can enjoy perfectly cooked salmon paired with vibrant vegetables, all drizzled in a tasty teriyaki marinade. Perfect for busy weeknights, this one-pan meal makes cleanup a breeze. Click through to explore this recipe and get inspired to create a healthy dinner tonight!
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Ingredients
  

4 salmon fillets

2 cups broccoli florets

1 cup baby carrots, sliced

1 red bell pepper, sliced

1/4 cup teriyaki sauce

2 tablespoons sesame oil

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon grated ginger

Salt and pepper to taste

Sesame seeds for garnish

Green onions, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, whisk together the teriyaki sauce, sesame oil, honey, minced garlic, and grated ginger to create the marinade.

      Place the salmon fillets on one side of the prepared baking sheet and season with salt and pepper. Pour half of the marinade over the salmon, reserving the other half for later.

        In a large bowl, combine the broccoli, baby carrots, and red bell pepper. Drizzle with the reserved marinade and toss to coat the vegetables evenly.

          Spread the seasoned vegetables on the other side of the baking sheet, ensuring even spacing for better roasting.

            Bake in the preheated oven for about 15-20 minutes, until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender but still crisp.

              Remove from the oven and drizzle any remaining sauce over the salmon and vegetables for an extra flavor boost.

                Garnish with sesame seeds and chopped green onions before serving for an appealing look.

                  Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings

                    - Presentation Tips: Arrange the salmon and vegetables on individual plates, garnishing with additional sesame seeds and green onions for a pop of color. Consider serving with a side of steamed jasmine rice for a complete meal.

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