Sheet Pan Teriyaki Salmon with asparagus, broccoli, red bell peppers and carrots – the perfect easy weeknight dinner recipe. Best of all, easy to customize with low carb, keto options and takes only 30 minutes to make – skip the takeout!
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During the busy school year, easy one pot meals with minimal prep time happen a lot around here. As much as I would love to whip up a fancy meal on a regular basis, having two little ones who are overly active just doesn’t allow it.
So , and dinners are the ones I turn to the most when I don’t have a ton of time to prep. They make clean-up a breeze and are perfect for busy weeknights. Toss in your choice of veggies and protein and you’ve got one simple and delicious meal!
We LOVE salmon and anything with teriyaki sauce and since this Sheet Pan Teriyaki Chicken and Baked Teriyaki Salmon are are two incredibly popular favorites around here, I’ve been wanting to combine the two recipes for a while.
HOW TO MAKE SHEET PAN TERIYAKI SALMON
This recipe starts off with an easy homemade teriyaki sauce. It requires just a handful of ingredients and is ready in minutes. Plus, I’ve even included directions on how to keep the sauce low carb and keto friendly.
However, you can totally use your favorite store-bought version in a pinch but this homemade sauce is SO easy and delicious.
Spread the asparagus, broccoli, red bell peppers, shredded carrots (leave out for keto) and edamame (leave out for keto) around it.
Since salmon cooks fairly quickly, we’re going to roast the vegetables 10-15 minutes before adding the salmon. We like our vegetables with a little bit of bite but feel free to adjust the time depending on how soft or well done you like your veggies.
CAN I MAKE SALMON TERIYAKI WITH ANY OTHER VEGETABLES?
Yes, absolutely. I chose these vegetables because they are great for spring but feel free to use any other vegetables you like. Green beans, , zucchini, cauliflower, brussels sprouts or sweet potatoes would make this a hearty and comforting all in one meal.
MAKE AHEAD MEAL PREP TIPS:
- For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before.
Enjoy this One Pan Teriyaki Chicken alone or serve it over your favorite rice, quinoa, noodles or cauliflower rice or zucchini noodles for a low carb version. Either way you choose, it will be so much easier and healthier than takeout!
Sheet Pan Teriyaki Salmon with asparagus, broccoli, red bell peppers, and carrots - the perfect easy weeknight dinner recipe. Best of all, easy to customize with low carb, keto options and takes only 30 minutes to make – skip the takeout!
- 1/3 cup low sodium soy sauce OR coconut aminos for low carb
- 4 Tablespoons honey (use low carb sweetener, such as Swerve for keto and adjust amounts according to taste)
- 5 Tablespoons rice wine vinegar OR apple cider vinegar
- 2 teaspoons sesame oil plus more for drizzling on vegetables OR macadamia nut oil for keto
- 1 teaspoon Mirin (Japanese rice wine) optional, can leave out for low carb keto
- 3 garlic cloves minced
- 3/4 teaspoon grated or ground ginger
- 1/2 Tablespoon cornstarch OR arrowroot starch
- 4 Tablespoons water
- salt and black pepper to taste
- 20 oz salmon fillets 4 fillets (5 oz each), skinless
- 1 cup broccoli florets
- 12 spears asparagus ends trimmed
- 1/3 cup julienned carrots leave out for keto
- 1/4 cup edamame beans optional - leave out for keto
- Green onions and sesame seeds for garnish optional - leave out for keto
In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, Mirin, garlic, ginger, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
- Preheat oven to 400°F. Lightly coat a large sheet pan with cooking spray or for easier clean-up - line pan with parchment paper or foil, set aside.
Arrange the asparagus, broccoli florets, carrots, edamame in a single layer on the sheet pan. Season with black pepper and drizzle with 1/4 teaspoon of sesame oil and teriyaki glaze and toss to coat.
Bake in preheated for 10 minutes. Remove pan from the oven, flip and push the vegetables to the side. Arrange the salmon fillets in the middle of the pan. Season salmon with salt and black pepper then drizzle 1-2 spoonfuls of the reserved over each piece, coating well. Reserve more sauce for drizzling later.
Return pan back to the oven and cook for another 12-15 minutes (this depends on the size of your salmon) or until tender and flaky and vegetables are done to your liking. (increase cooking times if you prefer your vegetables more tender).
Remove pan from oven and drizzle with remaining sauce. Serve over your favorite sides and garnish with green onions and sesame seeds, if desired.