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- 4 salmon fillets (approximately 6 oz each) - 2 cups broccoli florets - 1 cup assorted bell peppers, sliced (red, yellow, green) - 1 cup snap peas, trimmed - 1/4 cup low-sodium teriyaki sauce - 2 teaspoons freshly grated ginger - 2 cloves garlic, minced - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste - 1 tablespoon sesame seeds - 2 green onions, thinly sliced For this dish, I love using fresh salmon fillets. They cook perfectly on a sheet pan. The broccoli, bell peppers, and snap peas bring color and texture. They also add great nutrition. The teriyaki sauce gives a sweet and savory flavor. Fresh ginger and garlic make it even better. I prefer low-sodium teriyaki sauce for better control over the salt. You can use fresh ginger and garlic for a stronger taste. Olive oil helps to roast the veggies just right. Salt and pepper add the finishing touch. After baking, sprinkle sesame seeds and green onions on top. This adds crunch and freshness. These ingredients together create a delicious and healthy meal. - Set your oven to 400°F (200°C). - Prepare a large baking sheet by lining it with parchment paper. This makes cleanup easy. - In a small bowl, mix 1/4 cup of low-sodium teriyaki sauce, 2 teaspoons of freshly grated ginger, and 2 minced garlic cloves. Stir until blended. - Lay 4 salmon fillets in the center of the baking sheet. - Surround the salmon with 2 cups of broccoli florets, 1 cup of assorted bell peppers, and 1 cup of snap peas. Make it colorful! - Drizzle 2 tablespoons of extra virgin olive oil over the veggies. - Season with salt and freshly ground black pepper. Toss gently to coat. - Transfer the baking sheet to the oven. - Bake for about 15-20 minutes. The salmon should be opaque and flake easily with a fork. The veggies should be tender but still crisp. - Remove the sheet pan from the oven and let it rest for a couple of minutes. - Sprinkle 1 tablespoon of sesame seeds and top with 2 sliced green onions before serving. Serve directly on the baking sheet or plate individually. Enjoy! How to know when it's done The salmon is done when it turns opaque. You can check this by gently pressing it with a fork. If it flakes easily, it’s ready to eat. Usually, this takes about 15 to 20 minutes in the oven. Tips for flaky texture To keep salmon flaky, avoid overcooking. Use a thermometer to check the internal temperature. It should be 145°F (63°C). Letting it rest for a few minutes also helps keep it moist. Best vegetables to pair You can use many vegetables for this dish. Broccoli, bell peppers, and snap peas work well. Try adding carrots or zucchini for extra flavor. Each vegetable adds its unique taste. Keeping veggies crisp To keep veggies crisp, do not overcook them. Bake them for just 15 to 20 minutes. Make sure they are coated with oil and seasoning. This helps them stay crunchy and colorful. Homemade vs store-bought options You can make teriyaki sauce at home or buy it. Homemade sauce is fresh and customizable. Store-bought is quick and easy. Both options taste great, so choose what fits your time. Adjusting sweetness and saltiness You can adjust the sauce to suit your taste. Add honey for more sweetness. Use less soy sauce to lower the salt content. This way, you can make it just right for you. {{image_4}} You can easily swap salmon for chicken. Use chicken breasts or thighs. Just cut them into equal pieces. You will need to adjust the cooking time. Chicken usually takes a bit longer to cook. Aim for an internal temp of 165°F. For a vegetarian option, try tofu. Use firm or extra-firm tofu for best results. Press the tofu to remove excess water. Cut it into cubes and marinate in teriyaki sauce. This will add flavor and help it crisp up in the oven. Seasonal veggies can make your dish shine. In spring, use asparagus and snap peas. Summer is great for zucchini and corn. In fall, try sweet potatoes and Brussels sprouts. Winter brings hearty options like carrots and kale. Each season has its unique flavor. Spring veggies taste fresh and bright. Summer veggies are sweet and juicy. Fall veggies offer warmth and earthiness. Winter veggies are robust and filling. Choose what you like best! You can add spices or sauces to boost flavor. Try a pinch of red pepper flakes for heat. A sprinkle of garlic powder adds depth. If you like sweet, drizzle honey or maple syrup on top. Experiment with marinades to change the taste. Try mixing soy sauce with sesame oil. You can also add citrus juice for a bright twist. Each change can create a new dining experience. Enjoy the fun of cooking! To store leftovers, let the dish cool completely. Place the salmon and veggies in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. If you want to eat it later, make sure to check for any odd smells or changes in color. If everything looks good, dig in! For longer storage, you can freeze this dish. First, let it cool down. Place the salmon and veggies in a freezer-safe container. Make sure to label it with the date. This way, you won’t forget it! You can freeze it for up to two months. When you want to eat it, the best way to thaw is in the fridge overnight. This keeps the texture nice and tasty. To reheat, you have a few options. The oven works well. Preheat it to 350°F (175°C) and place the dish inside for about 10-15 minutes. If you prefer the microwave, use a low setting. Heat it in short bursts, checking often. This helps avoid drying it out. Always ensure the salmon reaches a safe internal temperature of 145°F (63°C) before serving. Enjoy your meal! Yes, you can use frozen salmon. When cooking from frozen, increase the baking time by about 5-10 minutes. Check if the salmon flakes easily with a fork. This ensures it is cooked through but still moist. For a complete meal, serve with: - Steamed rice or quinoa - Garlic noodles - A fresh green salad These sides balance the flavors and add nutrition. To make it gluten-free, swap regular teriyaki sauce for a gluten-free version. Use tamari instead of soy sauce. Ensure all other ingredients are gluten-free as well. Yes, you can air fry this dish. Cook the salmon and veggies at 375°F for about 10-15 minutes. Check for doneness, ensuring the salmon flakes easily and the veggies stay crisp. Store leftovers in the fridge for up to 3 days. Keep them in an airtight container. Check for any off smells or changes in texture before eating. This blog teaches you to create a delicious sheet-pan teriyaki salmon dish. You learned the key ingredients, step-by-step instructions, and helpful tips for perfection. Explore variations, storage advice, and FAQs to enhance your skills. Cooking can be simple and fun. With practice, you’ll impress family and friends with your meals. Enjoy experimenting with flavors and ingredients to make each dish unique. Happy cooking!

Sheet-Pan Teriyaki Salmon and Veggies

Discover the ultimate dinner solution with this Sheet-Pan Teriyaki Salmon and Veggies recipe! This easy and delicious dish features perfectly baked salmon and colorful veggies coated in a savory teriyaki sauce, all made in one pan for effortless cleanup. Ready in just 25 minutes, it's perfect for busy weeknights. Click through to explore this flavorful recipe and transform your dinner routine today!
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Ingredients
  

4 salmon fillets (approximately 6 oz each)

2 cups broccoli florets

1 cup assorted bell peppers, sliced (use a mix of red, yellow, and green)

1 cup snap peas, trimmed

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

1/4 cup low-sodium teriyaki sauce

2 teaspoons freshly grated ginger

2 cloves garlic, minced

1 tablespoon sesame seeds (for garnish)

2 green onions, thinly sliced (for garnish)

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper, which will make cleanup a breeze.

    Make the Teriyaki Sauce Mixture: In a small mixing bowl, combine the low-sodium teriyaki sauce, freshly grated ginger, and minced garlic. Stir well until all the ingredients are thoroughly blended.

      Arrange the Salmon and Vegetables: Lay the salmon fillets in the center of the prepared baking sheet. Surround the fillets with an even distribution of broccoli florets, sliced bell peppers, and snap peas, creating a colorful medley.

        Season the Veggies: Drizzle the extra virgin olive oil over the vegetables. Season generously with salt and freshly ground black pepper. Toss the vegetables gently with your hands to ensure they are evenly coated with oil and seasoning.

          Add the Teriyaki Sauce: Pour the teriyaki sauce mixture over both the salmon and the vegetables, making sure to generously coat the salmon fillets.

            Bake: Transfer the baking sheet to the preheated oven. Bake the dish for about 15-20 minutes, or until the salmon is opaque and flakes apart easily when tested with a fork, while ensuring the vegetables remain tender yet slightly crisp.

              Garnish and Serve: Once cooked, remove the sheet pan from the oven and allow it to rest for a couple of minutes. Before serving, sprinkle the dish with sesame seeds and top with sliced green onions for an added crunch and freshness.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Serving Suggestion: Serve directly on the baking sheet for a family-style meal, or plate individually for an elegant touch, pairing with steamed rice or quinoa for a complete meal.