Easy and healthy One Pan Baked Teriyaki Salmon and Vegetables is a quick, 30-minute meal chock full of hearty vegetables and topped with a tasty homemade teriyaki sauce.
Loving quick-and-easy one-pan meals? Try One Pan Baked Lemon Chicken and Artichokes, One Sheet Pan Chicken Fried Rice, and Sheet Pan Balsamic Chicken with Potatoes and Carrots.
I have two words for you: Meal Prep. Have you tried it? If not, you’re totally missing out because it’s kind of amazing. I mean, we all get busy, really busy (especially mid-week – Wednesdays, why must those days be so rough on us?)
So that’s why I like having some go-to, already prepped and cooked meals waiting for me in the fridge on those days, because they can be a total sanity saver.
One of my favorite dishes to use on those meal prep days is this Teriyaki Salmon and Vegetables. This easy and healthy baked salmon and vegetables dish is made all on one pan so you know it’s easy-breezy cleanup and prep. Plus it’s SALMON you guys, and you know how I feel about salmon.
WHAT INGREDIENTS ARE IN BAKED TERIYAKI SALMON AND VEGETABLES?
- Large salmon fillet (or 4 6-ounce salmon fillets)
- 2 bell peppers (red or green)
- 1/2 white or red onion
- Broccoli florets
- Salt and pepper
- Teriyaki sauce
WHAT INGREDIENTS ARE IN TERIYAKI SAUCE?
- Soy sauce
- Minced garlic
- Ground ginger
- Packed brown sugar
- Cold water
- Sesame seeds
HOW DO YOU MAKE TERIYAKI SAUCE?
Meanwhile, stir together cold water and cornstarch until it dissolves, then whisk the slurry into the boiling teriyaki sauce on the stove. Reduce the burner to medium-low, then remove from heat and add the sesame seeds. Let this cool before adding it to the salmon and veggies.
HOW TO MAKE BAKED TERIYAKI SALMON AND VEGETABLES
Bake once, eat multiple times! That’s the motto of meal prep. To make this easy-peasy salmon dish, first preheat your oven to 400 degrees.
Next, grease a large baking sheet with cooking spray or butter and put the salmon right in the center. In a large bowl, combine the veggies and oil, tossing to coat.
Put the veggies on the baking sheet around (but not on top of) the salmon. Season the veggies and salmon with salt and pepper, then drizzle just ⅔ of the sauce over the salmon and veggies as well.
Pop the whole thing in the oven for 15-20 minutes. While that bakes, cook your rice however you prefer to cook it. The salmon is done when it is flaky and tender and the veggies when you can easily get a fork through them.
Immediately drizzle the dish with the remaining sauce and serve right after taking out of the oven or skip down to the meal prep directions if you are saving this for later.
HOW TO MEAL PREP BAKED TERIYAKI SALMON AND VEGETABLES
If you’re not going to eat the salmon the day you make it (which will be hard to resist, I realize), then it makes a great meal-planning dish.
If you are a think-ahead type of person (or want to be) then this optional meal prep recipe can make your routine a little less hectic and a lot more yummy. Either way, this is a meal your dinner routine really needs.
Also, know that you can easily swap out any of these veggies for others you prefer. Asparagus, cauliflower, zucchini — they are all delicious here, so don’t be afraid to mix things up, use your favorites or whatever is hanging out in your fridge waiting for a bigger purpose.
If you’re going to meal prep this salmon dish, then you’ll also need to acquire 4 resealable containers to parcel out the salmon, veggies, and rice into.
Divide rice, salmon, and veggies between the 4 resealable containers and put the remaining teriyaki sauce in its own small container. Refrigerate for up to 1 week. To reheat, simply remove the lid from the containers and microwave for 2-4 minutes until hot throughout. Serve with reheated remaining teriyaki sauce.
TIPS FOR REHEATING SALMON
When you’re reheating, I highly recommend investing in an inexpensive plastic splatter guard (sold at almost any grocery store like Walmart, Target, etc.) and using whenever you are reheating, especially for a dish like this one — not only will it keep your microwave from getting messy, it will also act as a bit of a steamer and keep a lot of the natural moisture in the food so it doesn’t get dried out.
Next, try my Best Teriyaki Sauce Recipe!
One Pan Baked Teriyaki Salmon and Vegetables
- 1 large salmon fillet - (or 4 6-ounce salmon fillets)
- 2 bell peppers - (red or green), chopped (see note)
- ½ white or red onion - chopped
- 1 cup chopped or sliced carrots
- 2 cups broccoli florets
- salt and pepper to taste
- 2 tablespoons oil
- 1 ½ cups of your favorite teriyaki sauce - OR use my favorite recipe below
- 1 cup water
- ¼ cup soy sauce
- 2 teaspoons minced garlic
- ¼ teaspoon ground ginger
- ¼ cup packed brown sugar
- 2 tablespoons honey
- ¼ cup cold water + 2 tablespoons corn starch
- 2 teaspoons sesame seeds
- 4 resealable containers
- 2-3 cups steamed white rice
- Stir together cold water and corn starch until dissolved, then whisk into boiling sauce and reduce heat to medium-low. Remove from heat, stir in sesame seeds, and allow to cool while you prepare the veggies and salmon.
Salmon and Veggies
- Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center. Combine vegetables in a large bowl along with oil. Toss to coat.
- Transfer to baking sheet arranging the vegetables so that they are around but not on top of the salmon. Season vegetables and salmon with salt and pepper to taste.
- Drizzle 2/3 of the sauce over the salmon and veggies. Bake for 15-20 minutes until salmon is flaky and tender and veggies are easily pierced with a fork. Steam/cook the rice while the salmon is baking.
- Drizzle with remaining sauce and serve immediately OR follow next step for meal prep.
For Meal Prep:
- Divide rice, salmon, and veggies between four resealable containers and teriyaki sauce in it’s own small container. Refrigerate for up to 1 week. To reheat, simply remove the lid from the containers and microwave for 2-4 minutes until hot throughout. (See tip) Serve with reheated remaining teriyaki sauce.
Pro Tip for reheating: I highly recommend investing in an inexpensive plastic splatter guard (sold at almost any grocery store like Walmart, Target, etc) and using whenever you are reheating, especially for a dish like this one – not only will it keep your microwave from getting messy, it will also act as a bit of a steamer and keep a lot of the natural moisture in the food so it doesn’t get dried out.