Go Back
Here are the simple ingredients you need for Sheet Pan Teriyaki Salmon & Veggies: - Fresh salmon fillets - Vegetables: broccoli, baby carrots, red bell pepper - Teriyaki sauce - Sesame oil and honey (or maple syrup) - Garlic and ginger - Seasoning: salt and black pepper - Garnish: sesame seeds and green onions Each ingredient plays a key role in making this dish tasty. The salmon gives protein and richness. Broccoli, baby carrots, and red bell pepper add color and crunch. The teriyaki sauce brings a sweet and savory flavor. Sesame oil and honey enhance this flavor, making it even better. Garlic and ginger provide a warm, aromatic touch. Don’t forget the salt and pepper! They help balance the flavors. Finally, sesame seeds and green onions add a pop of color and fun texture as a garnish. Gather these ingredients, and you are ready to create a delightful meal! First, preheat your oven to 400°F (200°C). This heat will cook the salmon and veggies just right. Next, line a large baking sheet with parchment paper. This makes cleanup easy and keeps your food from sticking. In a small bowl, mix together the teriyaki sauce, sesame oil, honey, minced garlic, and grated ginger. Whisk until smooth. This marinade adds flavor to your salmon and veggies. Place the salmon fillets on one side of the baking sheet. Season each fillet with salt and black pepper. Pour half of the marinade over the salmon, ensuring they are well coated. Set the other half aside for the veggies. In a large bowl, combine the washed broccoli florets, sliced baby carrots, and red bell pepper strips. Drizzle the reserved marinade over the vegetables. Toss gently to coat them evenly. Spread the marinated vegetables on the other side of the baking sheet. Make sure they are spaced apart to roast well. Bake everything in the preheated oven for about 15 to 20 minutes. The salmon will flake easily when done. The veggies should be tender yet still crisp. When the baking time is up, take the sheet pan out of the oven. Drizzle any leftover marinade over both the salmon and vegetables. This will enhance the flavors. Finally, garnish with sesame seeds and sliced green onions. This adds a nice crunch and color. To cook salmon just right, aim for an internal temperature of 145°F. Use a food thermometer for best results. If you don’t have one, look for the salmon to turn opaque. The flesh should flake easily when you poke it with a fork. This means it's ready to eat and packed with flavor. When choosing vegetables, pick fresh and bright options. For broccoli, look for deep green florets without yellowing. Slice the baby carrots diagonally for a nice touch. The red bell pepper should feel firm and vibrant. For roasting, spread veggies evenly on the pan. This ensures they cook well and stay crisp. If you want more flavor, consider adding extra spices. A sprinkle of chili flakes can add heat, while a dash of soy sauce can deepen the taste. Pair your dish with fluffy jasmine rice or a light quinoa salad. This creates a balanced meal and adds texture. {{image_4}} You can switch salmon for chicken or tofu. If you choose chicken, use boneless, skinless thighs or breasts. Cut them into small pieces for quick cooking. Marinate them as you would the salmon. If you prefer tofu, use firm or extra-firm tofu. Press it to remove excess water, then cube it. Marinate and bake the tofu the same way. This gives you tasty options for any diet. Feel free to mix up the veggies. Zucchini and snap peas are great choices. Slice zucchini into half-moons for even cooking. Snap peas add a nice crunch. Other options include bell peppers in different colors or asparagus. Each vegetable brings its unique taste and texture. You can also use frozen veggies if you're short on time. Just make sure they are thawed and drained. While teriyaki is delicious, there are other sauces to try. You can use soy sauce mixed with honey and garlic for a different flavor. A spicy sriracha glaze can add heat. For a tangy twist, try a lemon or lime sauce. Each sauce can change the dish's profile while keeping it simple. Experimenting can lead to fun and tasty meals. To keep your teriyaki salmon and veggies fresh, store them in airtight containers. This helps lock in flavor and moisture. Let the dish cool down to room temperature before sealing. Refrigerate it within two hours of cooking. Properly stored, it lasts up to three days in the fridge. When reheating, I recommend using an oven or microwave. For the oven, preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet and cover with foil. Heat for about 10 to 15 minutes. This method keeps the dish moist. If using a microwave, heat in short bursts. This prevents overcooking and helps maintain flavor. Yes, you can freeze this dish! To do this, let the meal cool completely. Cut the salmon and veggies into portions. Use freezer-safe bags or containers. Make sure to remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. When ready to eat, thaw overnight in the fridge and reheat as mentioned above. You bake salmon at 400°F for about 15 to 20 minutes. The salmon should flake easily with a fork when done. This quick cooking time works well for tender, juicy salmon. Yes, you can use frozen salmon. Just thaw it first before cooking. Thawing ensures even cooking and better flavor. Place the frozen salmon in the fridge overnight or in cold water for quicker thawing. You can serve this dish with steamed rice or quinoa. Both options add texture and balance the meal. You might also try a fresh salad or some noodles for variety. Yes, this recipe is great for meal prep. You can store leftovers in airtight containers. It keeps well in the fridge for up to three days, making it easy to grab and go. To make homemade teriyaki sauce, mix soy sauce, honey, and garlic. Add in some ginger for a fresh taste. Heat the mixture on the stove until it thickens. This sauce is simple and full of flavor! This blog post covered a tasty teriyaki salmon dish with fresh veggies. We looked at the ingredients needed and how to prepare everything step by step. You learned about marinating salmon, baking it, and getting the veggies just right. Plus, I shared tips to enhance flavor and make meal prep easy. In the end, this dish is simple and fun to make. You can adjust it to fit your taste. Enjoy your cooking journey with delicious results!

Sheet Pan Teriyaki Salmon & Veggies

Discover the delicious flavors of Sheet Pan Teriyaki Salmon & Veggies! This quick and easy recipe features fresh salmon fillets paired with vibrant broccoli, carrots, and red bell pepper, all coated in a mouthwatering homemade teriyaki sauce. Perfect for a healthy weeknight dinner, this dish is not only tasty but also takes just 25 minutes to prepare. Click through to explore the full recipe and elevate your cooking game tonight!
Print Recipe Pin Recipe

Ingredients
  

4 fresh salmon fillets

2 cups broccoli florets, washed and trimmed

1 cup baby carrots, sliced diagonally

1 red bell pepper, sliced into thin strips

1/4 cup store-bought or homemade teriyaki sauce

2 tablespoons sesame oil

2 tablespoons honey (or maple syrup for a vegan option)

2 cloves garlic, finely minced

1 teaspoon fresh ginger, grated

Salt and freshly ground black pepper, to taste

Sesame seeds, for garnish

2 green onions, thinly sliced, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). To facilitate an easy cleanup, line a large baking sheet with parchment paper.

    In a small mixing bowl, whisk together the teriyaki sauce, sesame oil, honey, minced garlic, and grated ginger until well combined. This will be your flavorful marinade.

      Arrange the salmon fillets on one side of the prepared baking sheet. Season each fillet generously with salt and pepper. Pour half of the marinade over the salmon, making sure they are well coated. Reserve the remaining marinade for the vegetables.

        In a separate large bowl, combine the washed broccoli florets, sliced baby carrots, and red bell pepper strips. Drizzle the reserved marinade over the vegetables and toss gently to ensure they are evenly coated with the sauce.

          Spread the marinated vegetables evenly on the other side of the baking sheet, ensuring they are well spaced apart for optimal roasting.

            Bake the salmon and vegetables together in the preheated oven for about 15 to 20 minutes. The salmon should be cooked through and flake easily with a fork, while the vegetables should be tender yet maintain a slight crispness.

              Once finished baking, remove the sheet pan from the oven. Drizzle any leftover marinade over both the salmon and vegetables to amplify the flavor profile.

                Before serving, garnish the dish with a generous sprinkle of sesame seeds and chopped green onions for a touch of color and crunch.

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

                    - Presentation Tips: Serve the teriyaki salmon and vegetables on individual plates, garnishing with additional sesame seeds and green onions for an eye-catching presentation. For a more complete meal, consider pairing this dish with a fluffy side of steamed jasmine rice or a light quinoa salad for added texture and nutrition.