Pan sheet salmon teriyaki and vegetables

This easy and delicious sheet of Teriyaki salmon and veggie (I took this seriously, it was good) made in one skillet and ready in 20 minutes!

Pan sheet salmon teriyaki and vegetables

I’m a big fan of plate meals because they save so much time in the kitchen! I like to line the sheets with foil or parchment for easy cleaning, and it’s totally optional. Here I marinated the fish, then cooked the sauce on the stove to make a glaze over the fish (I highly recommend this) but if you want to skip this step it will still taste good.

This recipe can easily be doubled into a larger tray or two pans. This is filling and can definitely be eaten on its own, but if you want to add a bean on the side, brown rice, forbidden rice, or quinoa would be great.

Steam the fish for about 10 minutes, which is enough to get great flavor. If you want to season it for a longer period of time, you can do so in the morning or the night before, then cook it when you get home from work.

Differences

You can substitute the baby pepper for a larger, sliced pepper.
A broccoli and cauliflower mix will also be great.
Asparagus or beans work great here.
Like it hot? Add some Sriracha to the marinade for heating.

Pan sheet salmon teriyaki and vegetables

326 Callus 27 protein 17 Carbohydrates 17 Fats

Preparation time: 15th Accurate

Cooking time: 20 Accurate

Total time: 35 Accurate

This easy and delicious sheet of Teriyaki salmon and veggie (I took this seriously, it was good) made in one skillet and ready in 20 minutes!

For vegetables:

2 Glasses Broccoli flowers are bite-sized
10 Mini sweet rainbow pepper, Rated and half
1 Tablespoon Sesame oil
¼ small spoon Kosher salt
Freshly ground black pepper, To savor

Salmon:

2 (4 ounce) Wild salmon fillet
1 small spoon Sesame oil
1 Cloves and garlic, Grated
½ small spoon Grated ginger
2 Large spoons Low-sodium soy sauce, Or gluten-free soy sauce
1 small spoon Unsweetened rice vinegar
1 small spoon Brown sugar

To decorate:

½ small spoon Toasted sesame seeds
1 Large onion, section

Preheat oven to 400 degrees Fahrenheit. Cover a large tray with tin foil or parchment paper and lightly sprinkle with olive oil and set aside.
Meanwhile, combine sesame oil, garlic, ginger, soy sauce, vinegar, and brown sugar in a small bowl and mix. Pour into a large ziplock bag, add salmon, and season for 10 minutes.
In a medium bowl, mix broccoli and pepper, 1 tablespoon sesame oil and teaspoon salt and pepper. Spread it evenly on a roasted paper tray for 10 minutes.
Remove vegetables from the oven, stir and stir slightly to make room for the salmon. Place the salmon on the tray, save the seasoning and return to the oven, and roast for another 7 to 8 minutes, or until the salmon is completely cooked.
While the salmon is cooking, heat a small skillet over low heat. Pour the remainder of the marinade and simmer, stirring, until the sauce becomes slightly thick, about 1 to 1 1/2 minutes.
Spread the sauce over the salmon and sprinkle the fillet with sesame seeds and green onions. Serve with vegetables on the side.

service: 1Fillet with 1 cup of vegetables, Calories: 326Calories, Carbohydrates: 17G, protein: 27G, Fat: 17G, Saturated fat: 2.5G, Cholesterol: 62Mg, sodium: 758Mg, the basic: 4G, sugar: 4G