Name: Easy Sheet Pan Salmon and Veggies for a Flavorful Dinner
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 fillets Salmon (Fresh is best for its texture!); 2 cups Broccoli Florets (Asparagus or zucchini works as substitutes.); 1 cup Snow Peas (Green beans can be used in a pinch.); 1 piece Bell Pepper (Any hue to brighten up the plate.); 2 cups Carrots (Sliced; baby carrots are a quick alternative.); 1/4 cup Light Soy Sauce (Substitute with tamari for gluten-free.); 2 tablespoons Brown Sugar (Adjust to taste.); 2 cloves Garlic (Minced or powdered as you prefer.); 1 tablespoon Sesame Oil (Olive oil can be an alternative.); 1 tablespoon Cornstarch (Helps to thicken your sauce.); 2 tablespoons Olive Oil (Drizzle on veggies before roasting.); 1 tablespoon Sesame Seeds (Optional for garnish.)

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After a long, hectic day, the last thing I want is to spend hours in the kitchen. That’s why I treasure quick and hassle-free meals that still pack a flavorful punch—like this Sheet Pan Teriyaki Salmon & Veggies. Picture this: the sweet aroma of homemade teriyaki sauce filling your kitchen as colorful vegetables roast to perfection alongside tender, flaky salmon.

What truly gets me excited about this dish is how effortlessly it comes together on a single sheet pan. No fussing with pots and pans means more time to unwind with loved ones. In just 35 minutes, you’ll be diving into a vibrant meal that’s not only healthy but also soothingly satisfying. Trust me, your busy weeknights just found their new best friend! Let’s dive into the simple steps to create this delightful dinner that everyone will rave about.

Why Love This Sheet Pan Salmon and Veggies?

Effortless Simplicity: One sheet pan is all you need for this quick dinner.

Flavor Explosion: Homemade teriyaki sauce infuses your salmon and veggies with mouthwatering goodness.

Colorful Presentation: This dish is a feast for your eyes, with vibrant greens, oranges, and reds that create an inviting plate.

Healthful Eating: Packed with Omega-3 fatty acids and vitamins, it’s a nutritious choice for the whole family.

Versatile Options: Feel free to swap out veggies or proteins to keep things exciting—try it with Sizzling Steak Fry for a fun twist!

Sheet Pan Salmon and Veggies Ingredients

For the Salmon and Veggies

Salmon Fillets – The star of the show, providing a healthy base for your dish. Fresh is best for its texture!
Broccoli Florets – Adds a nutritional boost and vibrant color; asparagus or zucchini works as a tasty substitute.
Snow Peas – These provide a sweet crunch that pairs perfectly with the salmon; green beans can be used in a pinch.
Bell Pepper – For bursts of sweetness and color; choose any hue to brighten up the plate.
Carrots (sliced) – These bring natural sweetness; baby carrots are a quick alternative if you’re short on time.

For the Teriyaki Sauce

Light Soy Sauce – The base of your teriyaki sauce; substitute with tamari for a gluten-free option.
Brown Sugar – Sweetens the sauce beautifully; feel free to adjust to your taste for the best sheet pan salmon and veggies impact!
Garlic – A must for flavor; use minced or powdered as you prefer.
Sesame Oil – Adds a nutty richness; olive oil can be an acceptable alternative in a pinch.
Cornstarch – Helps to thicken your sauce for that perfect glaze!

For Final Touches

Olive Oil – Drizzle on veggies before roasting to add flavor; avocado oil is a great replacement.
Sesame Seeds – For garnish and a delightful crunch; totally optional but enhances presentation.

How to Make Sheet Pan Salmon and Veggies

Preheat Oven: Begin by preheating your oven to 400°F (200°C) for optimal crispness and flavor.
Prepare Vegetables: Take a large sheet pan and arrange the broccoli florets, snow peas, bell pepper, and sliced carrots. Drizzle them with olive oil and season generously with salt and pepper, ensuring they are evenly coated.
Mix Teriyaki Sauce: In a mixing bowl, whisk together the light soy sauce, brown sugar, minced garlic, sesame oil, and cornstarch until the mixture is smooth. This will become your delicious teriyaki glaze for the salmon and veggies.
Assemble: Place the salmon fillets atop your vibrant arrangement of vegetables, then pour the teriyaki sauce evenly over the fillets, allowing it to cascade over the veggies too.
Bake: Slide the sheet pan into the preheated oven and bake for 15-20 minutes. Be sure to check for doneness; the salmon should flake easily with a fork, and the veggies should be tender-crisp and vibrant in color.
Garnish & Serve: Once done, let it cool for a minute, then sprinkle sesame seeds for that extra crunch and serve the dish warm for a comforting meal.

Optional: Pair with jasmine rice or quinoa to soak up the delightful teriyaki sauce!

Exact quantities are listed in the recipe card below.

How to Store and Freeze Sheet Pan Salmon and Veggies

Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness; reheat gently to prevent drying out.

Freezer: If you need to freeze, place the dish in a freezer-safe container and it can last for up to 2 months; reheating is best done in the oven for even warming.

Reheating: For the best results, reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes. Microwaving is quicker but may lead to softer veggies.

Prep Tips: You can prep vegetables and sauce a day ahead for a fuss-free dinner; just combine them with the salmon right before baking.

Expert Tips for Sheet Pan Salmon and Veggies

Marinate for Flavor: Consider marinating the salmon in the teriyaki sauce for 30 minutes before cooking to enhance flavors.
Watch the Time: Keep a close eye on your cooking time. Salmon should reach an internal temperature of 145°F (63°C) to ensure it’s perfectly cooked without drying out.
Crispier Veggies: For those who enjoy a bit of crunch, add the veggies to the oven halfway through the salmon’s cooking time. This helps avoid overcooking them.
Perfect Sauce Thickness: If your teriyaki sauce feels too thin, whisk in a little more cornstarch mixed with water to thicken it up before pouring it over the salmon.
Storage Tips: Store any leftovers in an airtight container for up to 3 days. Reheat in the oven for best results, preserving the dish’s texture.

Sheet Pan Salmon and Veggies Variations

Feel free to make this dish your own by exploring these delightful twists on the classic recipe!

Different Proteins: Swap salmon for cod or tilapia for a lighter flavor. Both options cook beautifully and absorb the teriyaki sauce just as well.
Spicy Kick: Add a dash of sriracha or a pinch of red pepper flakes to the teriyaki sauce. This small addition brings a warm heat that complements the sweetness perfectly.
Citrus Zing: Squeeze fresh lemon or lime juice over the cooked salmon and veggies before serving. It adds a refreshing brightness that elevates the entire dish.
Cruciferous Boost: Substitute broccoli with cauliflower or Brussels sprouts for a different texture and flavor. Their unique crunch creates a satisfying contrast to the tender salmon.
Nutty Crunch: Top with chopped peanuts or toasted almonds in place of sesame seeds. This adds an irresistible crunch and enhances the nutty notes from the sesame oil.
Sweet and Savory: Toss in pineapple chunks before baking. They caramelize beautifully, creating a juicy sweetness that pairs wonderfully with the savory flavors of the dish.
Herby Finish: Try adding freshly chopped cilantro or parsley just before serving. This aromatic finish brightens the dish and adds freshness to every bite.
Seasonal Veggies: Don’t hesitate to use whatever seasonal veggies you have on hand. Carrots, zucchini, or even sweet potatoes can bring new flavors and give you endless variety!

Make Ahead Options

These Sheet Pan Teriyaki Salmon & Veggies are a fantastic choice for meal prep, saving you precious time during busy weeknights! You can marinate the salmon in the teriyaki sauce up to 24 hours in advance, allowing the flavors to deepen. Also, chop and prepare the vegetables—like broccoli, snow peas, and bell peppers—up to 3 days ahead; simply store them in an airtight container in the refrigerator. When you’re ready to cook, just preheat the oven and assemble the dish as per the recipe. This way, you’ll have a vibrant and satisfying dinner ready with minimal fuss, just as delicious as if you made it fresh!

What to Serve with Sheet Pan Teriyaki Salmon & Veggies?

Imagine the delightful aroma of your teriyaki salmon and veggies wafting through the air, as you plan the perfect sides to complement this vibrant dish.

Jasmine Rice: This fluffy rice absorbs the savory teriyaki sauce beautifully, making every bite a burst of flavor.
Quinoa Salad: A protein-packed option, its nuttiness and texture pair perfectly with the salmon’s richness.
Garlic Green Beans: Sautéed with garlic, they add a crunchy contrast and subtle flavor that enhances the overall meal.
Coleslaw: The freshness and crunch of coleslaw provide a crisp, refreshing bite that balances the warm flavors of the salmon.
Miso Soup: A warming soup that adds umami flavor, creating a comforting start to your dinner experience.
Cucumber Salad: Light and refreshing, this salad with sesame dressing offers a cool contrast, making each bite delightful.
Fruit Sorbet: For dessert, a fruity sorbet cleanses the palate beautifully after the savory main dish.
Green Tea: This calming beverage complements the meal, enhancing the light, fresh flavors of your plate.
Sesame Noodles: Cold or warm, these flavorful noodles add another dimension to your meal, perfect for a more filling option.

Sheet Pan Teriyaki Salmon & Veggies Recipe FAQs

What type of salmon should I use for the best results?
Absolutely, fresh salmon fillets are preferred for this recipe as they provide a better texture and flavor. If fresh isn’t available, you can use frozen salmon, but make sure to thaw it thoroughly before cooking to avoid uneven cooking.

How should I store leftovers from this dish?
I recommend storing any leftovers in an airtight container in the fridge for up to 3 days. Ensuring the container is sealed tight helps maintain freshness and flavor. When you’re ready to enjoy, reheat gently in the oven or microwave, but the oven gives the best texture!

Can I freeze Sheet Pan Salmon and Veggies?
Yes! If you’d like to freeze your dish, place it in a freezer-safe container. It can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator and reheat in the oven at 350°F (175°C) for about 15 minutes, or until warmed through. This method preserves the texture of the veggies and salmon.

What should I do if my vegetables turn out too mushy?
If you find your veggies have gone mushy, it might be due to overcooking. To avoid this, consider adding your veggies to the oven halfway through the salmon’s cooking time. This way, they can become tender-crisp without sacrificing the necessary crunch. Also, keep an eye on your cooking times, as different veggies may need varying amounts of time.

Are there any dietary considerations for this recipe?
Yes! For those with gluten sensitivities, you can easily substitute the light soy sauce with tamari to make it gluten-free. Additionally, if cooking for pets, avoid giving them any cooked salmon, as some seasonings may be harmful. Always check your ingredients for allergens to ensure a safe meal for all!