Baked Teriyaki Salmon
When it comes to weeknight dinners, I’ve been SUPER lazy as of late. For whatever reason, Sean and I mostly like to eat after the girls go to bed. We just like being able to eat with both our hands and not rush through the meal. Most nights I will prep dinner as soon as I walk in the door from work for us and the kids. While I try to get them to eat the same thing, they often won’t go for it (especially my 3 year old) so some nights I’m making two dinners.
I KNOW, I shouldn’t be doing that, but Maddie used to be underweight and we were told to feed her whatever she will eat so I think I just got stuck in that mindset.
I’ve been LIVING for sheet pan dinners like this Baked Teriyaki Salmon because I can prep it all pretty quickly and Sean can pop it in the oven while I’m up giving the girls a bath and getting them to bed so it’s ready when I come down.
First things first, I mix up my own teriyaki sauce for this recipe. If you are feeling super lazy, you can totally use your favorite bottled teriyaki sauce, no judgement here! The homemade sauce is easy peasy though and can be prepped in advance.
I made this with broccoli, red bell pepper, green beans, and zucchini. You can really use whatever mix of vegetables you have on hand though. I eat this dinner as is off the pan. If you want to make it more substantial, serve it with steamed rice or quinoa!
- 1 cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar (or cider vinegar)
- 1/4 cup orange juice
- 1 tablespoon corn starch
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
- salt and pepper to taste
- 1 tablespoon sesame seeds (optional)
- Approx. 1 1/4 pounds salmon, cut into 4 even portions (or you can leave whole and cut into portions later)
- 1 1/2 cups broccoli florets
- 1 small zucchini
- 1 small red bell pepper, seeded and cut into bite-size pieces
- 1 cup green beans, trimmed
- 1 tablespoon olive or sesame oil
- sliced green onion for garnish (optional)
- In a sauce pan over medium heat, combine the soy sauce, honey, vinegar, orange juice, corn starch, garlic cloves, ginger, and salt and pepper. Bring the mixture to a boil and cook until thickened, stirring frequently. Remove from the heat, stir in sesame seeds, and set aside.
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Arrange the salmon in the middle of the pan. Brush the salmon with the teriyaki sauce, reserving at least half for later.
- Bake for about 10 minutes. Remove from the oven and arrange veggies around the salmon. Drizzle the olive or sesame oil over the veggies and some of the sauce. Continue baking for another 10-15 minutes until the veggies are tender and the salmon is cooked through.
- Additional sauce can be brushed onto cooked salmon and again on the vegetables if desired. Can also serve with steamed rice or quinoa.
Serving Size:About 4 ounces salmon and 1 cup veggies
Amount Per Serving: Calories: 239 Total Fat: 5.5g Saturated Fat: .8g Cholesterol: 33mg Sodium: 2137mg Carbohydrates: 31g Fiber: 3.5g Sugar: 18.3g Protein: 17.9g