Sheet Pan Teriyaki Salmon with Broccoli & Carrots
Recipe adapted from Tiffany of Creme de la Crumb and photos by Colette Krey
This beautiful baked salmon and veggie dish uses just a single pan for easy prep and cleanup. Whether you want to serve right it away or bake and save it for later, this tasty meal is perfect for any occasion.
1 large salmon fillet
2 bell peppers, chopped
1/2 white or red onion, chopped
1 c carrots, chopped or sliced
2 c broccoli florets
1 tsp salt
1 tsp pepper
2 Tbsp oil
1 c water
1/4 c soy sauce
2 tsp minced garlic
1/4 tsp ground ginger
1/4 c packed brown sugar
2 Tbsp honey
1/4 c cold water + 2 Tbsp corn starch
2 tsp sesame seeds
*Ingredient available to add to your Imperfect box
Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat.
Stir together cold water and corn starch until dissolved, then whisk into boiling sauce and reduce heat to medium-low. Remove from heat, stir in sesame seeds, and allow to cool while you prepare the veggies and salmon.
Salmon and Veggies
Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center. Combine vegetables in a large bowl along with oil. Toss to coat.
Transfer to baking sheet arranging the vegetables so that they are around but not on top of the salmon. Season vegetables and salmon with salt and pepper to taste.
Drizzle 2/3 of the sauce over the salmon and veggies. Bake for 15-20 minutes until salmon is flaky and tender and veggies are easily pierced with a fork. Steam/cook the rice while the salmon is baking.
Drizzle with remaining sauce and serve immediately OR follow next step for meal prep.
Recipe Notes and Variations
Feel free to experiment with other veggies like are zucchini, cauliflower and asparagus.
For a crisper top on your salmon broil it for the last 3-5 min of the bake. Make sure to watch your salmon closely as it can go from golden brown to brunt in seconds.