Sheet Pan Teriyaki Salmon and Vegetables

Skinny Taste

Ready in: 20 minutes
Servings: 2
Gluten Free
Dairy Free
Very Popular

Ingredients

  • Freshly ground black pepper, to taste
    Produce
  • 2 cups (bite-size) broccoli florets
    Produce
  • 1 teaspoon brown sugar
    Baking
  • 1 garlic clove, grated
    Produce
  • ½ teaspoon grated ginger
    Produce;Ethnic Foods;Spices and Seasonings
  • ¼ teaspoon kosher salt
    Spices and Seasonings
  • 10 mini sweet rainbow peppers, seeded and halved
    Produce
  • 2 tablespoons reduced sodium soy sauce (or gluten-free for gf diets)
    Ethnic Foods;Condiments
  • 2 (4 ounce) wild salmon filets
    Seafood
  • 1 large scallion, chopped
    Produce
  • 1 tablespoon sesame oil
    Ethnic Foods
  • 1 teaspoon sesame oil
    Ethnic Foods
  • ½ teaspoon toasted sesame seeds
    Ethnic Foods;Spices and Seasonings
  • 1 teaspoon unseasoned rice vinegar
    Ethnic Foods;Oil, Vinegar, Salad Dressing

Steps

  • Preheat oven to 400 degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside.Meanwhile, combine sesame oil, garlic, ginger, soy sauce, vinegar and brown sugar in a small bowl and mix.
  • Pour into a large ziplock bag and add salmon, marinate 10 minutes.In a medium bowl, toss broccoli and peppers with 1 tablespoon sesame oil, teaspoon salt and pepper.
  • Spread them evenly on prepared sheet pan and roast for 10 minutes.
  • Remove veggies from oven, toss, and move them over slightly to make room for the salmon.
  • Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through.While salmon is cooking, heat a small skillet over low heat.
  • Pour the remaining marinade and simmer stirring until the sauce has thickened slightly, about 1 to 1 1/2 minutes.
  • Brush sauce over salmon and sprinkle fillets with sesame seeds and scallions.
  • Serve with veggies on the side.

Nutrition

  • Calories: 439.65  cal  (21.98%)
  • Fat: 18.06  g  (27.78%)
  • Saturated Fat: 2.83  g  (17.71%)
  • Carbohydrates: 43.09  g  (14.36%)
  • Sugar: 21.49  g  (23.87%)
  • Cholesterol: 62.37  mg  (20.79%)
  • Sodium: 927.71  mg  (40.34%)
  • Protein: 32.17  g  (64.34%)
  • Vitamin C: 657.53  mg  (797.01%)
  • Vitamin K: 167.26  µg  (159.3%)
  • Vitamin B6: 2.7  mg  (134.77%)
  • Vitamin A: 5271.19  IU  (105.42%)
  • Vitamin B3: 13.72  mg  (68.61%)
  • Selenium: 44.37  µg  (63.38%)
  • Potassium: 2118.16  mg  (60.52%)
  • Vitamin B12: 3.61  µg  (60.1%)
  • Fiber: 14.6  g  (58.4%)
  • Manganese: 1.15  mg  (57.42%)
  • Vitamin B1: 0.72  mg  (48.15%)
  • Folate: 190.61  µg  (47.65%)
  • Vitamin B2: 0.8  mg  (47.13%)
  • Phosphorus: 453.24  mg  (45.32%)
  • Copper: 0.79  mg  (39.48%)
  • Vitamin B5: 3.31  mg  (33.07%)
  • Magnesium: 130.93  mg  (32.73%)
  • Vitamin E: 4.29  mg  (28.58%)
  • Iron: 4.54  mg  (25.23%)
  • Zinc: 2.23  mg  (14.84%)
  • Calcium: 142.47  mg  (14.25%)

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