One Pan Teriyaki Salmon and Veggies
A delicious and easy one-pan meal featuring teriyaki salmon paired with vibrant vegetables.
Ingredients
- 4 fillets salmon skin-on or skinless
- 2 cups broccoli florets fresh or frozen
- 1 cup carrot sliced into thin rounds
- 1 bell pepper red sliced
- 1 cup snap peas fresh
- 0.5 cup teriyaki sauce store-bought or homemade
- 2 tablespoons olive oil for cooking
- 1 teaspoon sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the broccoli, carrot, red bell pepper, and snap peas. Drizzle with 1 tablespoon of olive oil and toss to coat.
- Spread the vegetables evenly on the prepared baking sheet and season with salt and pepper to taste.
- Place the salmon fillets on top of the vegetables, skin-side down if applicable.
- Drizzle the teriyaki sauce evenly over the salmon fillets and vegetables.
- Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven, sprinkle with sesame seeds, and serve immediately.
Notes
For best results, use fresh vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or in a skillet over medium heat.