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- 4 salmon fillets (6 oz each) - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 zucchini, sliced into half-moons - 1 cup sugar snap peas - 1/4 cup soy sauce (low-sodium if preferred) - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper to taste To create a delightful Teriyaki Salmon and Veggies Sheet Pan, I focus on fresh ingredients. The salmon fillets serve as the star, bringing rich flavor and healthy fats. I love using vibrant vegetables such as broccoli, red bell pepper, zucchini, and sugar snap peas. They not only add color but also provide a variety of textures. The teriyaki marinade is simple yet delicious. It combines soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger powder. This blend gives the dish its sweet and savory notes. I always prefer low-sodium soy sauce, which allows the other flavors to shine without being too salty. - Sesame seeds - Fresh cilantro or green onions For a finishing touch, I love to sprinkle sesame seeds over the dish. They add a nice crunch and a hint of nuttiness. Fresh cilantro or green onions make a great garnish too. They bring brightness and freshness that balance the rich flavors of the salmon and marinade. This meal is not only quick to prepare, but it also packs a flavorful punch. You can easily customize it to your taste. Enjoy experimenting with your ingredients and garnishes! First, set your oven to 400°F (200°C). This temperature helps cook the salmon and veggies just right. Next, line a baking sheet with parchment paper. This makes cleanup easy and keeps your food from sticking. To create the teriyaki marinade, gather these ingredients: - 1/4 cup soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 teaspoon garlic powder - 1 teaspoon ginger powder In a small bowl, whisk all these ingredients together. This mixture will add a sweet and savory flavor to your dish. Place the salmon fillets on one side of the baking sheet. Season each fillet with salt and pepper. Brush the teriyaki marinade on top of the salmon. Save some marinade for later. On the other side of the sheet, lay out the broccoli, red bell pepper, zucchini, and sugar snap peas. Drizzle them with olive oil and sprinkle salt and pepper. Toss the veggies so they are evenly coated. Now, put the baking sheet in the preheated oven. Bake for 15-20 minutes. The salmon should flake easily with a fork when done. The veggies need to be tender but still crisp. In the last 5 minutes, drizzle the reserved marinade over the salmon and veggies. This adds an extra burst of flavor. When everything is cooked, take it out and sprinkle sesame seeds and chopped cilantro or green onions on top for a fresh touch. To ensure your salmon is cooked just right, aim for an internal temperature of 145°F. Use a meat thermometer to check this. You want the salmon to flake easily with a fork. To get this perfect texture, avoid overcooking. Start checking the salmon around 12 minutes. If it looks a bit opaque and flakes easily, it’s done. Let it rest a few minutes before serving. This helps keep the juices in. Baking veggies to keep them crisp takes some care. Cut your vegetables uniformly to ensure even cooking. Broccoli and snap peas stay crisp if you bake them for 15 minutes. Red bell peppers and zucchini can cook a bit longer. Drizzle them with olive oil and toss them well. This helps them roast rather than steam. If they begin to brown, they’re ready to come out! Marinating your salmon enhances its flavor and keeps it moist. Use the teriyaki marinade for at least 15 minutes, but no more than 30 minutes. Brush some marinade on your salmon before baking. Reserve extra to drizzle on at the end. This adds a nice glaze and boosts the taste. Make sure to not let the salmon sit in the marinade too long. The acids can make the fish mushy. Enjoy that burst of flavor without losing texture! {{image_2}} You can switch up the protein in this dish. Instead of salmon, try using other fish, like tilapia or cod. Both have mild flavors and cook quickly. If you prefer chicken, use boneless, skinless chicken thighs or breasts. Just cut them into even pieces to ensure they cook well. Feel free to mix in other veggies. Carrots, bell peppers, and asparagus all work great. You can also use green beans or cauliflower. Just make sure to cut them into similar sizes so they bake evenly. This way, you get a colorful and tasty mix. You can customize the teriyaki sauce to suit your taste. Add a splash of orange juice for a fruity twist. If you like it spicy, mix in some red pepper flakes or sriracha. For a sweeter touch, try adding more honey or brown sugar. Experimenting with these flavors can make it even more fun! Store any leftover teriyaki salmon and veggies in an airtight container. This keeps them fresh in the fridge for up to three days. Make sure to let the food cool to room temperature before sealing. This helps prevent condensation inside the container. If you have a lot of leftovers, consider dividing them into smaller portions. This makes it easier to reheat just what you need. To reheat, use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes, or until warm. If microwaving, place the food in a microwave-safe dish. Heat in short bursts of 1-2 minutes. Stir in between to ensure even heating. Yes, you can freeze cooked salmon and veggies! To do this, let the food cool completely. Then, wrap each portion tightly in plastic wrap or foil. Place the wrapped food in a freezer-safe bag or container. This works well for up to two months. When ready to eat, thaw overnight in the fridge before reheating. This helps maintain taste and texture. Yes, you can use frozen salmon. However, it will change the cooking time. If using frozen salmon, thaw it in the fridge overnight. If you cook it from frozen, add 5 to 10 minutes to the bake time. The texture may be softer, but it still tastes good. Teriyaki salmon pairs well with many sides. Try serving it with: - Steamed rice or jasmine rice - Quinoa for a healthy twist - Asian-style noodles for extra flavor - A fresh green salad for crunch - Edamame for a protein boost To check if the salmon is done, look for a few signs. The fish should flake easily with a fork. It should also have a light pink color inside. The safe cooking temperature for salmon is 145°F (63°C). Use a meat thermometer to be sure. If it reaches this temperature, it’s ready to enjoy! This blog post covered a simple and tasty teriyaki salmon dish. We explored key ingredients like salmon, fresh veggies, and a homemade teriyaki marinade. You learned step-by-step instructions for baking and tips for perfect results. We shared variations, storage advice, and answers to common questions. With this guide, you can enjoy a healthy meal that's easy to make. Experiment with flavors and make this dish your own. Enjoy your cooking journey!

Teriyaki Salmon and Veggies Sheet Pan

Elevate your dinner with this scrumptious teriyaki salmon and veggie fiesta! Packed with flavor and nutrients, this easy recipe combines tender salmon fillets with colorful veggies like broccoli, bell pepper, and zucchini. In just 30 minutes, you can enjoy a delicious meal that’s not only healthy but also visually stunning. Don't miss out on this tasty dish; click through for the full recipe and enjoy cooking! #TeriyakiSalmon #HealthyEating #QuickDinner #EasyRecipes
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Ingredients
  

4 salmon fillets (6 oz each)

2 cups broccoli florets

1 red bell pepper, sliced

1 zucchini, sliced into half-moons

1 cup sugar snap peas

1/4 cup soy sauce (low-sodium if preferred)

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 teaspoon garlic powder

1 teaspoon ginger powder

1 tablespoon sesame seeds (for garnish)

Fresh cilantro or green onions (for garnish)

Salt and pepper to taste

Instructions
 

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

    In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger powder to create the teriyaki marinade.

      Place the salmon fillets on one side of the prepared baking sheet. Season each fillet with salt and pepper, then brush generously with the teriyaki marinade. Reserve some marinade for drizzling later.

        On the other side of the baking sheet, arrange the broccoli, red bell pepper, zucchini, and sugar snap peas. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat the vegetables evenly.

          Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender yet crisp.

            In the last 5 minutes of baking, drizzle the reserved teriyaki marinade over the salmon and veggies for an extra layer of flavor.

              Once ready, remove from the oven and sprinkle sesame seeds over the salmon and veggies, along with chopped cilantro or green onions for garnish.

                Serve immediately, enjoying the vibrant colors and delicious flavors of this complete meal.

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