Easy Sheet Pan Salmon and Veggies for a Flavorful Dinner
This Sheet Pan Salmon and Veggies is a quick, hassle-free dinner that packs a flavorful punch.
Equipment
- Oven
- Sheet pan
- Mixing bowl
Ingredients
For the Salmon and Veggies
- 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.
For the Teriyaki Sauce
- 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.
For Final Touches
- 2 tablespoons Olive Oil Drizzle on veggies before roasting.
- 1 tablespoon Sesame Seeds Optional for garnish.
Instructions
How to Make Sheet Pan Salmon and Veggies
- Preheat your oven to 400°F (200°C) for optimal crispness and flavor.
- 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.
- In a mixing bowl, whisk together the light soy sauce, brown sugar, minced garlic, sesame oil, and cornstarch until smooth.
- Place the salmon fillets atop the vegetables and pour the teriyaki sauce over the fillets.
- Bake for 15-20 minutes until the salmon flakes easily and the veggies are tender-crisp.
- Once done, sprinkle sesame seeds for garnish and serve warm.
Notes
You can prep vegetables and sauce a day ahead for convenience. Optional to pair with jasmine rice or quinoa.