Okay, so listen, if you’re anything like me, weeknights are CRAZY. That’s where sheet pan dinners save the day! Seriously, who has time for a million pots and pans? I’ve been experimenting with them for ages, and let me tell you, this Sheet Pan Teriyaki Salmon & Veggies recipe is a game-changer. We’re talking healthy, flavorful, and ready in under 35 minutes. Yes, you read that right! It’s the perfect way to get a delicious and balanced meal on the table without spending hours in the kitchen. Plus, this Sheet Pan Teriyaki Salmon & Veggies is just bursting with flavor – I promise you won’t be disappointed!

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Why You’ll Love This Sheet Pan Teriyaki Salmon & Veggies

Seriously, you’re gonna be obsessed with this recipe! Like, what’s not to love? Here’s the lowdown:

Quick and Easy Weeknight Meal

We’re talking minimal prep and cook time. Less than 35 minutes? Yes, please!

Healthy and Delicious

Packed with protein, vitamins, and all that good stuff. Plus, the teriyaki flavor? *Chef’s kiss*!

Minimal Cleanup

One pan, people! ONE PAN! That’s my kind of cooking.

Customizable

Don’t like broccoli? Swap it out! Use whatever veggies you have on hand. Easy peasy!

Sheet Pan Teriyaki Salmon & Veggies Ingredients

Alright, let’s gather our goodies! Here’s what you’ll need for this amazing Sheet Pan Teriyaki Salmon & Veggies:

2 cups bite-size broccoli florets – you know, the little tree-looking things!
10 mini sweet rainbow peppers, seeded and halved – these add such a pretty pop of color!
1 tablespoon sesame oil – this gives it that authentic Asian flavor. Yum!
¼ teaspoon kosher salt – just a pinch to bring out the flavors.
Freshly ground black pepper, to taste – don’t be shy!
2 (4-ounce) wild salmon filets – gotta have that healthy protein!
1 teaspoon sesame oil – more sesame goodness!
1 garlic clove, grated – fresh garlic is a MUST!
½ teaspoon grated ginger – adds a little zing!
2 tablespoons reduced sodium soy sauce, or gluten-free soy sauce – for that teriyaki base.
1 teaspoon unseasoned rice vinegar – this balances the sweetness perfectly.
1 teaspoon brown sugar – just a touch for that signature teriyaki sweetness.
½ teaspoon toasted sesame seeds – for a little crunch and visual appeal.
1 large scallion, chopped – these are the pretty green things for garnish!

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How to Make Sheet Pan Teriyaki Salmon & Veggies: Step-by-Step Instructions

Okay, here’s the fun part! Let’s get cooking! Just follow these steps, and you’ll have a delicious Sheet Pan Teriyaki Salmon & Veggies dinner in no time.

Preparing the Teriyaki Marinade

First things first, let’s whip up that amazing teriyaki marinade. Grab a small bowl and toss in the sesame oil, grated garlic, grated ginger, soy sauce (or gluten-free soy sauce!), rice vinegar, and brown sugar. Whisk it all together until the brown sugar dissolves. It should smell AMAZING already!

Marinating the Salmon

Now, grab a large zip-top bag. Pour in that glorious marinade, then gently place your salmon fillets inside. Seal the bag, squishing out any extra air. Give it a little massage to make sure the salmon is totally coated. Let it marinate for about 10 minutes. Don’t go longer than that, or the salmon can get a little mushy – trust me, I’ve done it! While that’s happening…

Preparing the Vegetables

In a medium bowl, toss those broccoli florets and rainbow peppers with the remaining tablespoon of sesame oil, salt, and pepper. Give it a good toss so everything is evenly coated.

Roasting the Vegetables

Alright, preheat your oven to 400°F (that’s super important!). Line a large sheet pan with foil or parchment paper – this makes cleanup a DREAM. Lightly spray it with olive oil. Now, spread those veggies evenly on the prepared sheet pan. Roast them for 10 minutes. We want them to get a little tender before adding the salmon.

Adding the Salmon and Finishing the Dish

Carefully remove the veggies from the oven (careful, it’s hot!). Give them a quick toss and scoot them over a bit to make room for the salmon. Place the marinated salmon fillets on the sheet pan. Now, pour the reserved marinade into a small skillet and heat over low heat, stirring until the sauce has thickened slightly, about 1 to 1 1/2 minutes. Return the sheet pan to the oven and roast for another 7 to 8 minutes, or until the salmon is just cooked through. You want it to be flaky, but not dry! Brush that thickened sauce over the salmon – this is where the magic happens!

Garnishing and Serving

Take the Sheet Pan Teriyaki Salmon & Veggies out of the oven and sprinkle those gorgeous sesame seeds and chopped scallions over the salmon. Serve immediately with the veggies on the side. Enjoy every single bite!

Tips for Perfect Sheet Pan Teriyaki Salmon & Veggies

Want to make sure your Sheet Pan Teriyaki Salmon & Veggies is absolutely PERFECT? Here are a few of my go-to tips!

Doneness of Salmon

Okay, so salmon can be tricky! You want it cooked through, but still super tender. The best way to check is to gently flake it with a fork. If it separates easily and isn’t see-through in the middle, you’re good to go! Don’t overcook it, or it’ll be dry – nobody wants that!

Vegetable Doneness

Some people like their veggies super crisp, others like them a little softer. If you prefer softer veggies, you can roast them for a few extra minutes before adding the salmon. Just keep an eye on them so they don’t burn!

Adjusting Sweetness

Teriyaki sauce is usually pretty sweet, but you can totally adjust it to your liking. If you want it less sweet, reduce the amount of brown sugar. If you like it sweeter, add a little more! Taste as you go and find your perfect balance.

Sheet Pan Teriyaki Salmon & Veggies Variations

Okay, so you’ve made the basic recipe…now let’s get creative! This Sheet Pan Teriyaki Salmon & Veggies is super versatile, so don’t be afraid to experiment!

Different Vegetables

Seriously, raid your fridge! Zucchini, asparagus, bell peppers – they all work great. Just chop them into bite-sized pieces and toss them with the sesame oil and seasonings like we did with the broccoli and peppers. Easy peasy!

Spice It Up

Feeling a little feisty? Add a pinch (or a BIG pinch, if you’re brave!) of red pepper flakes to the teriyaki marinade. Trust me, that little kick makes a HUGE difference!

Different Protein

Not a salmon fan? No worries! Chicken thighs or even firm tofu work beautifully with this teriyaki sauce. Just adjust the cooking time accordingly – chicken will take a bit longer than salmon, and tofu will need less time. Just keep an eye on things!

Serving Suggestions for Sheet Pan Teriyaki Salmon & Veggies

Okay, so you’ve got this amazing Sheet Pan Teriyaki Salmon & Veggies ready to go… but what do you serve with it? Here are a few of my favorite ideas!

Rice

Seriously, you can’t go wrong with rice! White rice, brown rice, jasmine rice… whatever you’re in the mood for! It soaks up all that delicious teriyaki sauce. Yum!

Quinoa

Want something a little healthier? Quinoa is a fantastic option! It’s packed with protein and fiber, and it tastes amazing with the salmon and veggies.

Salad

For a lighter meal, toss together a simple side salad. A little mixed greens, some cherry tomatoes, and a light vinaigrette… perfection!

How to Store and Reheat Sheet Pan Teriyaki Salmon & Veggies

Got leftovers? Lucky you! Here’s how to keep ’em fresh and reheat them like a pro.

Storage Instructions

Just pop the salmon and veggies into an airtight container and stick it in the fridge. They’ll be good for up to 3 days, easy peasy!

Reheating Instructions

Okay, so you’ve got a few options! You can microwave it (quick and easy!), but honestly, I prefer reheating it in a skillet over low heat. It keeps the salmon from getting rubbery and the veggies from getting soggy. Just add a splash of water or broth to keep things moist. You can also use the oven, but keep a close eye on it so it doesn’t dry out!

Frequently Asked Questions About Sheet Pan Teriyaki Salmon & Veggies

Got questions about this amazing Sheet Pan Teriyaki Salmon & Veggies? I’ve got answers! Here are a few of the most common questions I get asked:

Can I use frozen salmon?

Absolutely! Just make sure to thaw it completely before marinating. I usually put it in the fridge overnight, or you can use the cold water method – just place the frozen salmon in a sealed bag and submerge it in cold water until it’s thawed. Pat it dry before marinating!

Can I prepare this ahead of time?

You can definitely prep some of the ingredients in advance! Chop the veggies and whisk together the teriyaki sauce. Store them separately in the fridge. When you’re ready to cook, just toss everything together and follow the recipe. I wouldn’t marinate the salmon for more than 30 minutes, though, or it might get a little too soft.

What if I don’t have rice vinegar?

No rice vinegar? No problem! You can substitute with white wine vinegar or even apple cider vinegar. Just use the same amount the recipe calls for. The flavor will be slightly different, but it’ll still be delicious!

How do I prevent the vegetables from getting soggy?

Nobody likes soggy veggies! Make sure you’re not overcrowding the sheet pan – give those veggies some space to breathe! Also, don’t overcook them. Keep an eye on them and take them out of the oven when they’re tender-crisp.

Is Sheet Pan Teriyaki Salmon & Veggies gluten-free?

It can be! Just make sure you use gluten-free soy sauce (tamari is a great option!). Double-check all your other ingredients too, just to be safe. And voila! A delicious and gluten-free Sheet Pan Teriyaki Salmon & Veggies dinner!

Nutritional Information for Sheet Pan Teriyaki Salmon & Veggies

Okay, just a heads up: the nutrition info can vary depending on the exact ingredients and brands you use, so it’s not an exact science, you know?

Enjoy Your Delicious Sheet Pan Teriyaki Salmon & Veggies!

Alright, there you have it! I really hope you love this Sheet Pan Teriyaki Salmon & Veggies as much as I do! If you try it, leave a comment and let me know what you think! Oh, and don’t forget to rate the recipe and share it with your friends! Happy cooking!