One Pan Baked Teriyaki Salmon and Vegetables
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.
Servings:4 servings
Ingredients
- 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
Teriyaki Sauce
- 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
Meal Prep
- 4 resealable containers
- 2-3 cups steamed white rice
Instructions
Teriyaki Sauce
- Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat.
- 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.
Notes
You can easily swap out any of these suggested veggies for your favorites. I have tried this recipe with cauliflower, asparagus, and zucchini as well and they are all delicious and work perfectly.
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.
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.
Nutrition
Calories: 379 kcal, Carbohydrates: 57 g, Protein: 15 g, Fat: 11 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 23 mg, Sodium: 877 mg, Potassium: 695 mg, Fiber: 4 g, Sugar: 28 g, Vitamin A: 7510 IU, Vitamin C: 120 mg, Calcium: 82 mg, Iron: 2 mg
