Easy and healthy one pan baked teriyaki salmon and vegetables is a quick 30 minute meal with hearty vegetables and a tasty homemade teriyaki sauce.
1 large salmon fillet (or 4 6-ounce salmon fillets)
2 bell peppers (red or green), chopped (see note)
1/2 white or red onion, chopped
1 cup chopped or sliced carrots
2 cups broccoli florets
salt and pepper, to taste
2 tablespoons oil
1 1/2 cups of your favorite teriyaki sauce OR use my favorite recipe below
1 cup water
1/4 cup soy sauce
2 teaspoons minced garlic
1/4 teaspoon ground ginger
1/4 cup packed brown sugar
2 tablespoons honey
1/4 cup cold water + 2 tablespoons corn starch
2 teaspoons sesame seeds
4 resealable containers
2-3 cups steamed white rice
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.
For Meal Prep:
Divide rice, salmon, and veggies between four resealable containers and teriyaki sauce in it’s own small container. Refrigerate for up to 1 week. To reheat, simply remove the lid from the containers and microwave for 2-4 minutes until hot throughout. (See tip) Serve with reheated remaining teriyaki sauce.