Teriyaki Salmon Bowls Sheet Pan

$- 4 salmon fillets - 1 cup teriyaki sauce - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 2 cups cooked jasmine rice - 2 tablespoons sesame oil - 2-3 green onions, chopped - 1 tablespoon sesame seeds - Salt and pepper to taste The main ingredients for your teriyaki salmon bowls are simple. Fresh salmon is key. It provides rich flavor and healthy fats. The teriyaki sauce adds a sweet and savory touch. You can use store-bought sauce or make your own. Next, we have the veggies. Broccoli florets give crunch and color. The red bell pepper adds sweetness. Snap peas are also a great choice. They are crisp and fresh. Together, these veggies make the dish bright and tasty. Don't forget the jasmine rice! It serves as a soft base for your bowl. Cooking it right makes a big difference. For seasoning, sesame oil is a must. It adds nutty flavor and depth. Green onions and sesame seeds are perfect for garnish. They enhance both taste and look. Salt and pepper are essentials for balance. Overall, these ingredients come together for a delicious meal. You will love how easy and fun it is to prepare! 1. Preheat your oven to 400°F (200°C). This heat is perfect for cooking salmon and veggies. 2. In a small bowl, mix the teriyaki sauce with 1 tablespoon of sesame oil. This adds rich flavor. Set aside half of this sauce for later. 3. On a large sheet pan lined with parchment paper, place the salmon fillets. Brush them well with the teriyaki sauce mixture. This step helps keep the salmon moist. 4. In a separate bowl, toss the broccoli florets, sliced red bell pepper, and snap peas. Drizzle with the remaining tablespoon of sesame oil. Season with salt and pepper. 5. Arrange the seasoned vegetables around the salmon on the sheet pan. Make sure they spread out for even cooking. 6. Bake in the preheated oven for 12-15 minutes. Check if the salmon flakes easily with a fork. The veggies should be tender but still crisp. 7. While the salmon and vegetables bake, cook jasmine rice according to package instructions. This rice adds a nice touch to the dish. 8. Once cooked, divide the rice into bowls. Top each bowl with a salmon fillet and the roasted veggies. Drizzle with the reserved teriyaki sauce. 9. Garnish with chopped green onions and a sprinkle of sesame seeds. This final touch makes your dish look great and adds flavor. For the best flavor, marinate the salmon for at least 30 minutes. This allows the teriyaki sauce to soak in. You can marinate for up to 2 hours if you want a bolder taste. To enhance the flavor, add minced garlic or ginger to the marinade. A splash of lime juice also brightens the dish. Tracking the cooking time is key. Bake the salmon for 12-15 minutes. It should flake easily when done. Overcooking can make it dry. For the veggies, check for a tender-crisp texture. They should have a little bite left. If you prefer softer veggies, leave them in the oven for an extra minute. Garnishing makes a big difference in the look of your dish. Sprinkle sesame seeds on top for crunch. Add chopped green onions for color and flavor. For plating, use deep bowls to hold the rice and salmon. Arrange the vegetables around the salmon for a beautiful display. Drizzle the reserved teriyaki sauce for that finishing touch. {{image_2}} You can easily change the vegetables in your teriyaki salmon bowls. If you don’t have broccoli, try using asparagus or green beans. Carrots and zucchini also make great choices. Fresh seasonal veggies add fun flavors and colors. Mix and match to find what you like best! While teriyaki sauce is tasty, you can try other sauces too. A sweet chili sauce brings a nice kick. Soy sauce or hoisin sauce work well for a different taste. Want to spice things up? Add a dash of sriracha or a sprinkle of chili flakes. You can even make your own sauce for a unique twist! You can swap salmon for chicken or tofu. If using chicken, cook until it reaches 165°F. Tofu needs a little more time but gives a great texture. Make sure to adjust the cooking time based on your protein. Whether you choose fish, meat, or plant-based, you’ll still enjoy a delicious meal! To store your teriyaki salmon bowls, let them cool first. Place the salmon and veggies in an airtight container. Make sure to keep the rice separate for best taste. This helps keep it from getting soggy. When stored this way, your teriyaki salmon bowls last about three days in the fridge. Always check for any off smells or changes in texture before eating leftovers. You can freeze the salmon and veggies for later use. Wrap each salmon fillet tightly in plastic wrap, then place it in a freezer bag. For the veggies, use a freezer-safe container. To thaw, move the salmon to the fridge overnight. Reheat the salmon and veggies in the oven at 350°F (175°C) until warmed through. This keeps them tasting fresh and delicious. To make weeknight dinners easy, prep your ingredients ahead of time. Chop the vegetables and marinate the salmon a day before. Store everything in separate containers. When it's time to cook, you can throw everything on the sheet pan and bake. This saves time and stress during busy nights, making dinner a breeze! I recommend jasmine rice for teriyaki salmon bowls. It cooks up fluffy and has a subtle floral scent. Other options include brown rice or sushi rice. Both can add different textures and flavors to your dish. Yes, you can make this recipe gluten-free. Use a gluten-free teriyaki sauce. Many brands offer gluten-free options. Always check the label to be sure. Also, ensure your sesame oil is gluten-free. You can marinate the salmon for 30 minutes to 2 hours. Marinating too long can make the fish too salty. A shorter time still adds great flavor. Just be sure to keep it in the fridge while marinating. Yes, frozen vegetables work well in this recipe. They are quick and easy to use. Just toss them with sesame oil before roasting. They may need a minute or two longer in the oven to cook through. Absolutely! You can grill or pan-sear the salmon if you prefer. Cooking times may vary, so keep an eye on your salmon. For stir-frying, cook the salmon and veggies separately for best results. In this blog post, we covered a tasty recipe for teriyaki salmon bowls. You learned about key ingredients like salmon, vegetables, and rice. We also discussed preparation, cooking, and serving steps to create delicious bowls. Tips for marinating, cooking, and presenting your dish can enhance your meal. Remember to explore variations with different veggies or sauces. With proper storage and meal prep ideas, you can enjoy this dish throughout the week. Now, you can make a flavorful meal that's easy and fun!$

Teriyaki Salmon Bowls Sheet Pan

Savor the flavors of Teriyaki Salmon Bowls that are not only delicious but also easy to make! This recipe features flaky salmon fillets paired with vibrant veggies, jasmine rice, and a tasty teriyaki sauce that brings everything together. Perfect for a quick weeknight meal or a special dinner, these bowls will impress your family and friends. Dive into the full recipe for step-by-step instructions and elevate your dining experience today! #TeriyakiSalmon #HealthyRecipes #DinnerIdeas #QuickMeals

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Ingredients

4 salmon fillets

1 cup teriyaki sauce (homemade or store-bought)

2 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas

2 cups cooked jasmine rice

2 tablespoons sesame oil

2-3 green onions, chopped

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).

In a small bowl, mix the teriyaki sauce with 1 tablespoon of sesame oil. Reserve half of the sauce for serving later.

On a large sheet pan lined with parchment paper, place the salmon fillets. Brush them generously with the teriyaki sauce mixture.

In a separate bowl, toss the broccoli florets, sliced red bell pepper, and snap peas with the remaining tablespoon of sesame oil, and season with salt and pepper. Arrange the vegetables around the salmon on the sheet pan.

Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender-crisp.

While the salmon and vegetables are baking, prepare the jasmine rice according to package instructions.

Once everything is done, divide the cooked rice into bowls. Top each bowl with a salmon fillet, the roasted vegetables, and drizzle with the reserved teriyaki sauce.

Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

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