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- 4 salmon fillets (6 ounces each) - 1 cup broccoli florets - 1 cup bell peppers (red and yellow), sliced - 1 cup carrots, thinly sliced - 1 cup snap peas - 1/2 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons olive oil - Salt and pepper to taste You need salmon fillets for the main protein. They are rich in omega-3 fatty acids. Broccoli, bell peppers, carrots, and snap peas add color and crunch. The teriyaki sauce gives everything a sweet-savory glaze. - 1 tablespoon sesame seeds - 2 green onions, chopped Garnishes make your dish look great. Sesame seeds add a nutty flavor. Chopped green onions give a fresh touch. They also add a nice pop of color. - Alternative proteins (chicken, tofu) - Different vegetables You can swap salmon for chicken or tofu. Both options work well. Feel free to use other veggies you like. Zucchini, asparagus, or green beans can fit nicely. This recipe is versatile and easy to adjust based on what you have. For the full recipe, check the details above. 1. Preheat your oven to 400°F (200°C). This helps cook the food evenly and quickly. 2. Prepare a large sheet pan by lining it with parchment paper. This makes cleanup easy and keeps the food from sticking. 3. In a mixing bowl, add the broccoli, bell peppers, carrots, and snap peas. Pour in the olive oil, salt, and pepper. Mix well until the veggies are covered. 4. Spread the seasoned vegetables on one half of the sheet pan. Make sure they are in a single layer for even cooking. 5. Place the salmon fillets on the other half of the pan. Brush each fillet with teriyaki sauce. Save a bit of sauce for later. 6. Bake in the oven for 12-15 minutes. The salmon should flake easily with a fork, and the veggies should be tender-crisp. 7. Once done, drizzle the reserved teriyaki sauce over the salmon. Sprinkle sesame seeds and chopped green onions on top. 8. Let it rest for a minute before serving. This helps the flavors settle and makes it easier to eat. You can find the Full Recipe for more details and tips! - How to know when salmon is done: Salmon is perfect when it flakes easily with a fork. The center should look slightly opaque and moist. A food thermometer can help too; aim for 145°F (63°C). - Tips for perfectly tender-crisp vegetables: To achieve tender-crisp veggies, do not overcook them. Roast them for about 12-15 minutes. Keep an eye on the colors; bright colors mean they are still fresh and crisp. - Meal prep the teriyaki sauce: You can make the teriyaki sauce ahead of time. Store it in the fridge for up to a week. This saves time on busy nights. - Use pre-cut vegetables: To cut down on prep time, buy pre-cut vegetables. This way, you can jump right into cooking without extra chopping. - Recommended sides: Serve this dish with steamed rice or quinoa. These sides soak up the yummy teriyaki sauce and add heartiness to your meal. - What to pair with the dish: A light salad or pickled vegetables pairs well with the rich flavors. Try a simple cucumber salad for a refreshing contrast. For a complete cooking experience, check out the Full Recipe. {{image_2}} You can spice up your teriyaki salmon with a few twists. Try adding sriracha or chili paste to the teriyaki sauce for a spicy kick. This heat pairs well with the sweet sauce. If you prefer something bright, infuse your salmon with citrus. Use lemon or orange juice as a marinade, and add zest for more flavor. This gives the dish a fresh taste that balances the savory notes. Feel free to mix and match your veggies. Seasonal picks like zucchini or asparagus work great here. You can also use frozen veggies if you’re short on time. They cook well and save you prep time. Just remember to thaw them first for even cooking. This way, you keep the dish quick and easy, without losing taste. If you need gluten-free options, look for gluten-free teriyaki sauce. Many brands offer this now, and it tastes just as good. You can also make your own sauce using tamari. For those on low-carb diets, swap the carrots and snap peas for cauliflower or bell peppers. This keeps the flavors intact while lowering carbs. Enjoy customizing the dish to fit your dietary needs! For the complete recipe, check out the Full Recipe. To store leftovers, let the dish cool first. Place salmon and veggies in separate containers. Use airtight containers to keep them fresh. Leftovers stay good for up to three days in the fridge. The best way to reheat salmon is in the oven. Set it to 350°F (175°C). Place the salmon on a baking sheet. Heat for about 10 minutes. This keeps the salmon moist. Avoid using the microwave, as it can overcook the salmon. If you want to freeze salmon and veggies, wrap them well. Use freezer bags or airtight containers. They can last for up to three months in the freezer. When ready to eat, thaw the salmon in the fridge overnight. Cook it the next day for the best taste. Making this dish is quick and easy. You need about 10 minutes to prep and 20 minutes to cook. So, you can enjoy a great meal in just 30 minutes. This makes it perfect for busy nights! Yes, you can use frozen salmon. Just make sure to thaw it first. You can do this overnight in the fridge or quickly in cold water. If using frozen salmon, add a few extra minutes to the cooking time. Always check that it cooks through before serving. This meal goes well with many sides. Here are some ideas: - Steamed rice or jasmine rice - Quinoa for a healthy twist - A fresh salad to add crunch - Garlic bread for a fun touch For the full recipe, check out the details above! In this blog post, I covered how to make Sheet Pan Teriyaki Salmon and Vegetables. We explored the key ingredients, preparation steps, and cooking tips. I shared ideas for swaps and flavor twists to keep it interesting. I also offered smart storage and reheating advice. Enjoy experimenting with this dish, knowing it can fit various diets and tastes. With a little practice, you'll create a meal that's both tasty and easy. Cooking can be fun and rewarding, so get started today!

Sheet Pan Teriyaki Salmon and Vegetables

Enjoy a delicious and healthy dinner with this Sheet Pan Teriyaki Salmon & Veggies recipe! In just 20 minutes, you can create a flavorful meal featuring tender salmon fillets and crisp veggies, all drizzled with savory teriyaki sauce. Perfect for busy weeknights, this easy one-pan dish is a must-try! Click through for step-by-step instructions and get cooking today!
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Ingredients
  

4 salmon fillets (6 ounces each)

1 cup broccoli florets

1 cup bell peppers (red and yellow), sliced

1 cup carrots, thinly sliced

1 cup snap peas

1/2 cup teriyaki sauce (store-bought or homemade)

2 tablespoons olive oil

1 tablespoon sesame seeds

2 green onions, chopped

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    Line a large sheet pan with parchment paper for easy cleanup.

      In a mixing bowl, combine all the vegetables (broccoli, bell peppers, carrots, and snap peas) with olive oil, salt, and pepper. Toss until the veggies are evenly coated.

        Spread the seasoned vegetables evenly on one half of the lined baking sheet.

          Place the salmon fillets on the other half of the baking sheet. Brush each fillet generously with the teriyaki sauce, reserving a little sauce for later.

            Bake everything in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.

              Once done, drizzle the reserved teriyaki sauce over the salmon fillets and sprinkle with sesame seeds and chopped green onions.

                Allow it to cool for a minute before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings