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- 4 salmon fillets - 2 cups broccoli florets - 1 cup bell peppers (mixed colors), sliced - 1 cup snap peas - 1/4 cup low-sodium teriyaki sauce - 2 teaspoons grated fresh ginger - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) - 2 green onions, sliced (for garnish) When I prepare this dish, I love how simple it is. The main ingredients are fresh and colorful. Salmon is the star, with its rich flavor and healthy fats. I use four fillets, each about 6 ounces. Broccoli florets add crunch. I like to mix in bell peppers for sweetness. Snap peas offer a nice snap. The marinade is crucial. I use low-sodium teriyaki sauce for a balanced taste. Grated fresh ginger brings warmth and zest. Minced garlic adds depth. These flavors work together beautifully to coat the salmon and veggies. I also add olive oil to keep everything moist. A sprinkle of salt and pepper enhances the taste. Finally, I garnish with sesame seeds and green onions. They add a lovely touch and a bit of crunch. This dish is not only easy to make but also looks stunning on the table. First, set your oven to 400°F (200°C) to preheat. This temperature helps the salmon cook evenly. While the oven heats up, grab a large baking sheet. Line it with parchment paper. This makes cleanup easy later. In a small bowl, mix 1/4 cup of low-sodium teriyaki sauce with 2 teaspoons of grated fresh ginger and 2 minced garlic cloves. Stir well until everything combines into a smooth sauce. This marinade adds a sweet and savory taste to the salmon. Next, place the four salmon fillets in the center of your baking sheet. They should have space around them. Now, add the veggies: 2 cups of broccoli florets, 1 cup of sliced bell peppers, and 1 cup of snap peas. Arrange them around the salmon. Drizzle 2 tablespoons of olive oil over the veggies. Season with salt and pepper to taste. Toss the vegetables gently to coat them evenly with oil and seasoning. Pour the teriyaki mixture over the salmon and veggies. Make sure the salmon is well covered with the sauce. Now, it's time to bake. Place the baking sheet in your preheated oven. Bake for 15 to 20 minutes. This time allows the salmon to cook through and the veggies to become tender but still crisp. To check if the salmon is done, use a fork. If it flakes easily, it is ready. If not, give it a few more minutes. Once done, take it out of the oven and let it rest for a couple of minutes. Garnish with sesame seeds and sliced green onions before serving. Enjoy your meal! To cook salmon perfectly, time matters. Salmon fillets that are about one inch thick need 15-20 minutes at 400°F. If your fillets are thicker, add a few more minutes. A good rule is to check for doneness around the 15-minute mark. You want the salmon to flake easily with a fork. The center should look opaque and not translucent. For crunchy vegetables, cut them into similar sizes. This helps them cook evenly. Broccoli and snap peas benefit from a quick roast. Make sure to coat them well with olive oil, salt, and pepper. Avoid overcrowding the pan; give your veggies space to breathe. This prevents them from steaming and getting soggy. For the best flavor, you should marinate the salmon for at least 15-30 minutes. This allows the teriyaki sauce to soak into the fish. If you want to switch things up, try soy sauce or a homemade ginger-soy mixture. These alternatives can add unique flavors to your dish. {{image_2}} You can swap salmon for other proteins. Tilapia works well and cooks fast. Chicken is another good choice. Just cut it into even pieces for even cooking. For plant-based options, tofu is a great pick. It soaks up flavors and adds protein. Press the tofu to remove extra water. Then, cut it into cubes before marinating. Feel free to mix up the veggies. Carrots, zucchini, or asparagus all taste great. You can use any colorful vegetable you like. Seasonal veggies add freshness. In spring, use peas and spring onions. In fall, try Brussels sprouts or butternut squash. The more variety, the better! If you're gluten-free, choose a gluten-free teriyaki sauce. Many brands offer this option. For low-carb diets, skip the peas or bell peppers. You can add leafy greens like spinach or kale instead. They cook down nicely and add nutrients. Adjust the recipe to fit your diet needs while keeping it tasty! To store leftovers, let the dish cool first. Place salmon and veggies in an airtight container. This helps keep them fresh. Use a glass or plastic container that seals tightly. Store them in the fridge for up to three days. For reheating, use the oven or microwave. In the oven, preheat it to 350°F. Place the salmon and veggies on a baking sheet. Heat for about 10 minutes. In the microwave, use a microwave-safe dish. Cover it with a lid or wrap. Heat it in short bursts, checking often. This helps keep the salmon moist and the veggies crunchy. Yes, you can freeze this dish! To freeze, let it cool before packing. Use a freezer-safe container or a heavy-duty bag. Label it with the date and contents. This helps you track how long it’s been frozen. It can last for about three months in the freezer. Cooking salmon at 400°F takes about 15-20 minutes. The key is checking for doneness. Salmon is ready when it flakes easily with a fork. The center should look opaque and moist. Keep an eye on it to avoid overcooking. Yes, you can use frozen salmon! Just remember to thaw it first. Place the salmon in the fridge overnight or use cold water for a quick thaw. Make sure it’s completely defrosted before cooking. This helps it cook evenly. This dish pairs well with rice or quinoa. You can also serve it with a fresh salad. For a heartier meal, add some steamed dumplings. Feel free to get creative with sides that you enjoy! Absolutely! This recipe is packed with nutrients. Salmon provides omega-3 fatty acids, which are great for heart health. The veggies offer vitamins and fiber. Using low-sodium teriyaki sauce keeps it flavorful without too much salt. Overall, it’s a balanced meal! This blog covered an easy and delicious sheet-pan teriyaki salmon recipe. You learned about the key ingredients and how to make a tasty marinade. I shared tips to get perfect salmon and crunchy veggies. You can also explore fun variations for different diets and preferences. Cooking can be simple and enjoyable. I hope you try this recipe and make it your own.

Sheet-Pan Teriyaki Salmon and Veggies

Discover the delightful combination of flavors in this Sheet-Pan Teriyaki Salmon and Veggies recipe! Ready in just 25 minutes, this one-pan dish features tender salmon fillets paired with vibrant broccoli, bell peppers, and snap peas, all drizzled in a zesty teriyaki sauce. Perfect for busy weeknights, this nutritious meal is as easy as it is delicious. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 cups broccoli florets

1 cup bell peppers (mixed colors), sliced

1 cup snap peas

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup low-sodium teriyaki sauce

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, mix the teriyaki sauce, grated ginger, and minced garlic until well combined.

      Place the salmon fillets in the center of the prepared baking sheet. Surround them with the broccoli, bell peppers, and snap peas.

        Drizzle the olive oil over the vegetables and season with salt and pepper. Toss the veggies to coat them evenly.

          Pour the teriyaki mixture over the salmon and vegetables, ensuring the salmon is well covered.

            Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender but still slightly crisp.

              Remove from the oven and let it rest for a couple of minutes. Garnish the salmon and vegetables with sesame seeds and sliced green onions before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4