Sheet Pan Teriyaki Salmon and Vegetables
Recipe from Skinnytaste
Ingredients
Vegetables
- 2 cups bite-size broccoli florets
- 10 mini sweet rainbow peppers, seeded and halved
- 1 tablespoon sesame oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
Salmon
- 2 4-ounce wild salmon fillets
- 1 teaspoon sesame oil
- 1 garlic clove, grated
- 1/2 teaspoon grated ginger
- 2 tablespoons reduced-sodium soy sauce, or gluten-free soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon brown sugar
Garnish
- 1/2 teaspoon toasted sesame seeds
- 1 large scallion, chopped
Method
- Heat the oven to 400°F. Line a large sheet pan with foil or parchment and lightly coat it with olive oil spray.
- Mix 1 teaspoon sesame oil, the garlic, ginger, soy sauce, vinegar, and brown sugar. Marinate the salmon in this mixture for 10 minutes.
- Toss the broccoli and peppers with 1 tablespoon sesame oil, salt, and pepper. Spread them on the pan and roast for 10 minutes.
- Toss and shift the vegetables to make room for the salmon. Add the fish, reserving the marinade, and roast for another 7–8 minutes, until just cooked through.
- Simmer the reserved marinade in a small skillet for 1–1 1/2 minutes, stirring until slightly thickened.
- Brush the sauce over the salmon, add sesame seeds and scallions, and serve with the vegetables.
To drink
- Pairing
- Famille Quiot 2024 Domaine Houchart Rosé (Côtes de Provence Sainte-Victoire), $25
- On a budget
- Brotte 2023 Les Églantiers Rosé (Tavel), $19