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To make Sheet-Pan Teriyaki Glazed Salmon and Veggies, you need fresh, quality ingredients. Here’s the list: - 4 salmon fillets (about 6 oz each) - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 1 medium carrot, thinly sliced - 1 cup snap peas - 3 tablespoons teriyaki sauce - 1 tablespoon honey - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon grated ginger - Salt and pepper to taste - 2 tablespoons sesame seeds (for garnish) - 2 green onions, sliced (for garnish) Each ingredient plays a role in making this dish tasty and colorful. The salmon provides healthy fats and protein. The veggies add crunch and nutrients. The teriyaki sauce brings a sweet and salty flavor. Using fresh ingredients makes a big difference. Fresh salmon has a rich flavor and flaky texture. Crisp veggies keep their shape and add color to your plate. Feel free to mix and match your favorite vegetables. You can use asparagus or zucchini if you like. The key is to choose what you enjoy. This dish is all about personal taste and balance. First, you need to preheat your oven to 400°F (200°C). This step is key for cooking the salmon and veggies evenly. Next, take a large baking sheet and line it with parchment paper. This helps with easy cleanup later. Make sure the paper fits well on the sheet. In a small bowl, mix the teriyaki sauce, honey, sesame oil, minced garlic, and grated ginger. Use a whisk to combine these ingredients well. This glaze adds a rich flavor to the salmon and veggies. Set the glaze aside for now. You will use it to brush over the salmon. Place the salmon fillets on one side of the baking sheet. Season them with salt and pepper. Brush the teriyaki glaze on the salmon generously. On the other side of the sheet, arrange the broccoli, bell pepper, carrot, and snap peas. Drizzle a bit of olive oil over the veggies and season them with salt and pepper. Toss the veggies to coat them evenly. Pour any leftover teriyaki glaze over the vegetables and toss them again. This step ensures everything has great flavor. Now, your baking sheet is ready for the oven! When picking salmon, look for fresh, bright color. The fillets should smell like the ocean, not fishy. You can use wild-caught or farmed salmon. Wild salmon has a richer taste and is often healthier. Farmed salmon may be more available and cheaper. Both types work well for this dish. Make sure the skin is intact for extra flavor and crispy texture. To get tasty veggies, choose ones that cook well together. Broccoli, bell pepper, carrots, and snap peas all cook nicely in the oven. Cut the carrots thinly so they cook at the same rate as the other veggies. Toss them with a bit of olive oil and seasonings. This gives them a nice flavor. Bake them until they are tender but still crisp. This keeps their bright colors and nutrients. Marinades make your dish pop with flavor. In this recipe, I use teriyaki sauce, honey, and sesame oil. The garlic and ginger add depth to the taste. You can let the salmon soak in the marinade for 15 to 30 minutes before cooking. This lets the flavors soak in better. If you have time, try different marinades to change the taste. A citrus marinade or a spicy sauce can give a fun twist! {{image_2}} You can change the veggies for variety. Try using asparagus, zucchini, or cauliflower. These choices cook well and add different flavors. Sweet potatoes or brussels sprouts can also be fun. Just cut them into small pieces to ensure they cook evenly. If you want more protein, consider using shrimp or chicken. Both can soak up the teriyaki glaze nicely. For shrimp, peel and devein them first. If using chicken, cut it into thin strips. You can add the extra protein to the same pan. Just make sure to adjust the cooking time as needed. Try different sauces to change the taste. You can use soy sauce or honey mustard for a twist. Spicy sauces can add a kick if you like heat. For a sweet touch, maple syrup works well too. Feel free to mix and match to find your perfect flavor! To keep your Sheet-Pan Teriyaki Glazed Salmon and Veggies fresh, store it right. First, let it cool to room temperature. Then, place the leftovers in an airtight container. Make sure to separate the salmon from the veggies if you can. This helps keep each part tasty. When you’re ready to enjoy your leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Heat for about 10 minutes, or until warm. You can also use a microwave. If you do, cover the dish with a damp paper towel to keep moisture in. Heat in short bursts of 30 seconds until hot. If you want to freeze leftovers, they can last up to three months. Wrap the salmon and veggies tightly in plastic wrap. Then, place them in a freezer-safe bag. Squeeze out as much air as you can before sealing. When you’re ready to eat, thaw in the fridge overnight. Reheat as mentioned earlier for a quick meal. You can tell salmon is cooked when it flakes easily with a fork. The inside should change from bright pink to a lighter, opaque color. A food thermometer is great too. It should read 145°F (63°C). This way, you know it’s safe to eat and still moist. Yes, you can use frozen salmon. Just make sure to thaw it first. You can do this overnight in the fridge or in cold water for a quicker method. Once thawed, pat it dry before adding the teriyaki glaze. This helps the sauce stick better. You have many options to serve with your salmon. Here are some ideas: - Steamed rice or quinoa - Noodles tossed in soy sauce - A fresh salad with a light dressing - Roasted or grilled vegetables - Miso soup for a warm side These sides can enhance your meal and make it more filling. Each adds a nice touch, and you can mix and match based on your taste. Enjoy! This blog post covers how to make sheet-pan teriyaki glazed salmon. You learned about the key ingredients, like salmon and fresh veggies. I shared clear steps for baking and tips for tasty results. You saw variations to mix up flavors and how to store leftovers. In my view, this recipe is a simple way to enjoy healthy meals. Try it out, and have fun while cooking!

Sheet-Pan Teriyaki Glazed Salmon and Veggies

Elevate your dinner with this delicious Sheet-Pan Teriyaki Glazed Salmon and Veggies! This easy recipe combines tender salmon and vibrant veggies bathed in a mouthwatering teriyaki glaze, all cooked on one sheet for a hassle-free meal. Perfect for busy weeknights, it’s ready in just 30 minutes. Don’t miss out on creating this flavorful dish—click through to explore the full recipe and bring this delightful meal to your table tonight!
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 cups broccoli florets

1 bell pepper, sliced (any color)

1 medium carrot, thinly sliced

1 cup snap peas

3 tablespoons teriyaki sauce

1 tablespoon honey

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon grated ginger

Salt and pepper to taste

2 tablespoons 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.

    In a small bowl, whisk together the teriyaki sauce, honey, sesame oil, minced garlic, and grated ginger until well combined.

      Place the salmon fillets on one side of the prepared baking sheet. Season with salt and pepper, then brush generous amounts of the teriyaki glaze over each fillet.

        On the other side of the baking sheet, arrange the broccoli, bell pepper, carrot, and snap peas. Drizzle a little olive oil over the veggies and season with salt and pepper. Toss to coat.

          Pour any remaining teriyaki glaze over the vegetables and toss again to combine.

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

              Remove from the oven and let cool for a minute. Sprinkle sesame seeds and sliced green onions over the salmon and veggies for a beautiful finish.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4