Teriyaki Salmon Sheet Pan

Ingredients

• 4 salmon fillets (6 oz each)
• 3 cups broccoli florets
• 1 cup snap peas
• 1/3 cup low-sodium soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp vegetable oil, divided
• 1 tbsp sesame seeds
• 2 green onions, sliced
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp black pepper, freshly ground
• 1 tbsp cornstarch mixed with 2 tbsp cold water

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

2. 2

   In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Set aside 3 tbsp of the sauce for drizzling.

3. 3

   Pat salmon fillets dry with paper towels. Arrange broccoli and snap peas on one side of the prepared sheet pan. Drizzle with 1 tbsp vegetable oil and season with salt and pepper.

4. 4

   In another small bowl, mix remaining teriyaki sauce with garlic and ginger. Brush the teriyaki mixture generously over the salmon fillets.

5. 5

   Drizzle the salmon and vegetables with remaining 2 tbsp vegetable oil.

6. 6

   Roast in the preheated oven for 12 minutes. Remove from oven.

7. 7

   Brush salmon again with reserved sauce. Return to oven and roast another 4-5 minutes until salmon is cooked through and caramelized.

8. 8

   If desired, switch to broil for the last 2 minutes to deepen the glaze — watch carefully to prevent burning.

9. 9

   Remove from oven. Drizzle vegetables with any remaining sauce from the pan.

10. 10

    Garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice.

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