Description
Our super easy Sheet Pan Teriyaki Salmon dinner is made with real ingredients and perfect for a weeknight dinner!
Ingredients
Scale
- 3 cups fresh broccoli florets
- 3 medium carrots, peeled and sliced
- 2–3 celery stalks, sliced
- 2–3 tablespoons extra virgin olive oil, divided
- kosher salt and ground black pepper
- 4 (4-6oz) salmon fillets
- 1/2 cup teriyaki sauce
- serving suggestion: long-grain white rice or cauliflower rice
Instructions
- Prep: Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper. Begin the rice cooking, if using.
- Veggies + Salmon: Add the broccoli and carrots to one half of the baking sheet. Drizzle with olive oil and season with salt and pepper. Massage oil into the vegetables. Put the salmon fillets on the other side of the sheet pan, season with salt & pepper, and then brush with some of the teriyaki sauce.
- Bake: Move the whole pan to the preheated oven to bake for about 20-30 minutes or until the internal temperature of the salmon reaches 135/140 degrees F at the thickest part of the fillets (use a meat thermometer). Note: the total cook time will depend upon how thick your salmon fillets are. Check after 20 minutes and then continue cooking in 5 minute increments until you have reached your desired doneness.
- Serve: Enjoy the salmon and roasted vegetables over rice (if using) with a drizzle of additional teriyaki sauce!
Notes
- Teriyaki Sauce: highly recommend following our tutorial on how to make teriyaki sauce or purchase your favorite store-bought version at your local grocery store.
- Storage: leftovers can be kept in an airtight container in the fridge for 3-4 days. Be sure to keep the teriyaki sauce in a separate container to prevent sogginess.
Nutrition
- Serving Size: 6 oz
- Calories: 659
- Sugar: 8.8 g
- Sodium: 1028.8 mg
- Fat: 26 g
- Carbohydrates: 15.8 g
- Fiber: 3.7 g
- Protein: 92.9 g
- Cholesterol: 202 mg