Description
Discover how to make a delicious and healthy One Pan Baked Teriyaki Salmon and Vegetables in just 30 minutes. Perfect for a quick weeknight dinner! Click for the recipe.
Ingredients
- 1 large salmon fillet – (or 4 6-ounce salmon fillets)
- 2 bell peppers – (red or green), chopped
- 1/2 white or red onion – chopped
- 1 cup (240 ml) chopped or sliced carrots
- 2 cup (480 ml) s broccoli florets
- Salt and pepper to taste
- 2 tablespoon (30 ml) s oil
- 1 1/2 cup (360 ml) s of your favorite teriyaki sauce – OR use my favorite recipe below
- 1 cup (240 ml) water
- 1/4 cup (60 ml) soy sauce
- 2 teaspoon (10 ml) s minced garlic
- 1/4 teaspoon (1 ml) ground ginger
- 1/4 cup (60 ml) packed brown sugar
- 2 tablespoon (30 ml) s honey
- 1/4 cup (60 ml) cold water + 2 tablespoon (30 ml) s corn starch
- 2 teaspoon (10 ml) s sesame seeds
- 4 resealable containers
- 2-3 cup (600 ml) s steamed white rice
Instructions
- In a medium saucepan, mix together the water, soy sauce, garlic, ginger, brown sugar, and honey, stirring until well blended. Heat the mixture over medium-high until it starts to boil.
- In a separate bowl, combine the cold water and corn starch, mixing until smooth, then add this to the boiling sauce, lower the heat to medium-low, and let it simmer. Take the pan off the heat, add the sesame seeds, and let it cool while you prepare the salmon and vegetables.
- Set your oven to 400 degrees to preheat. Lightly coat a large baking sheet with oil and place the salmon in the middle. In a big bowl, mix the vegetables with the oil, ensuring they are well coated.
- Place the vegetables around the salmon on the baking sheet, making sure they don’t cover the salmon. Sprinkle salt and pepper over the vegetables and salmon to your liking.
- Pour two-thirds of the sauce over both the salmon and vegetables. Bake them for 15-20 minutes until the salmon is soft and flakes easily, and the vegetables are tender when pierced with a fork. Cook the rice while the salmon is in the oven.
- Pour the remaining sauce over the dish and serve right away, or follow the next step for meal preparation.
- Split the rice, salmon, and vegetables into four resealable containers, keeping the teriyaki sauce in a separate small container. Store in the refrigerator for up to a week. When ready to eat, remove the lid and heat in the microwave for 2-4 minutes until hot. Serve with the reheated sauce.
Notes
- Season vegetables with salt and pepper before adding oil for balanced tastenPlace salmon skin-side down on the baking sheet to retain moisture and prevent stickingnCool teriyaki sauce slightly before adding sesame seeds to preserve their crunch and aroma
