“As water reflects the face, so one’s life reflects the heart. . . ” Proverbs 27:19
This easy sheet pan dinner could easily become a regular for your family. It’s super easy and comes together in no time.
Sheet Pan Roasted Salmon & Veggies Teriyaki is a delicious way to serve your family vegetables and fish even to those persnickety eaters. The teriyaki sauce is quite easy to make and really adds such a great flavor to the salmon and vegetables.
Why Salmon?
Not only is salmon a great tasting fish but it is one of the best fish for you. It is a great source of omega-3 fatty acids-a heart healthy fat that can decrease inflammation and support brain health. Salmon is also wonderful for hair and skin health. It is very low in saturated fat and a good source of protein. Do I need to go on? 😉
I like fish. Unfortunately, I don’t get to fix it too often because the other residents of my house don’t care for it… (unless it comes from a box in the freezer section 😩). My husband used to have to work late nights at least once a week so if fish was on sale at the grocery store, I’d make sure I got some and have it for dinner (and lunch leftovers).
I also like asian cuisine. Chinese, Japanese, Korean, yep like it!!!! That is why this meal is one of my favorites. A combo of salmon and asian! And aren’t we always looking for a delicious meal that we can make for our family during the week?
Sheet Pan Roasted Salmon & Veggie Teriyaki is one of those meals. It is so flavorful and it’s ready in less than half an hour.
Mama Fawn’s Tip . . .
- When preparing the salmon, make sure there are no bones and you’ll want to slice off the skin if there is any.
- Cut the salmon and veggies in uniform sizes so they will all cook evenly.
- If you like your salmon a little pink in the middle and your veggies crisp tender, bake for the least amount of time noted.
- I use jasmine rice with this meal, but feel free to use any type you like.
- Not a fan of the veggies I use in this dish, you can substitute other veggies. Just make sure they are easily roasted; zucchini, mushrooms, sweet potatoes. . .
- It’s important that this meal is baked in an even layer so all the ingredients can cook evenly.
Sheet Pan Roasted Salmon & Veggie Teriyaki
Course: DinnerCuisine: AsianDifficulty: Easy3-4
servings10
minutes30
minutesIngredients
(Teriyaki Sauce)
1 cup water
⅓ cup soy sauce
½ cup brown sugar
2 garlic cloves, minced
2 tbsp honey
½ tsp ground ginger
2 tbsp cornstarch
2 tbsp water
(Sheet Pan)
1 lb salmon, cut into 1 inch chunks
1 cup fresh broccoli florets
1 cup sliced carrots, ¼ inch
1 cup onion, 1 inch chunks
1 cup red pepper, 1 inch chunks
1 tsp salt
Rice
Directions
- Preheat the oven to 400 degrees.
- In a medium saucepan, mix all the ingredients except for the cornstarch and the 1 tablespoon of water. Bring to a boil over medium heat.
- In a small bowl, mix the cornstarch and water.
- Once the mixture comes to a boil, whisk in the cornstarch/water mixture (flurry) into the sauce.
- Continue to cook over a low simmer for about 2 minutes. Set aside.
- On a parchment lined baking sheet, add the chopped vegetables and salmon. Sprinkle the salt over the pan of salmon and veggies. Pour half of the teriyaki sauce over the vegetables and salmon and mix well, making sure all the salmon and vegetables are coated. Set aside the rest of the teriyaki sauce for serving. Spread the salmon and vegetables in an even layer.
- Bake for 15-20 minutes or until desired doneness.
- Remove the pan from the oven and serve the salmon and veggies over cooked rice and extra sauce. Enjoy!
