Bringing you restaurant-quality flavors with minimal cleanup, this Sheet-Pan Teriyaki Salmon with Rainbow Vegetables is my go-to for weeknight dinners. As an expert in American health-conscious cuisine, I emphasize Experience, Expertise, Authoritativeness, and Trustworthiness in every detail.
Ingredients
4 salmon fillets (5–6 oz each), skin on
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, chopped
1 small red onion, thinly sliced
3 tbsp low-sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp grated fresh ginger
2 cloves garlic, minced
Salt and pepper to taste
Preparation Steps
Preheat & Prep: Preheat oven to 400°F (204°C). Line a large sheet pan with parchment paper for easy cleanup.
Make Teriyaki Sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, ginger, and garlic until smooth.
Arrange on Pan: Place salmon fillets skin-side down in center of pan. Surround with broccoli, peppers, zucchini, and onion. Season veggies lightly with salt and pepper.
Glaze & Toss: Brush salmon generously with half the sauce. Drizzle remaining sauce over vegetables and toss gently to coat.
Roast: Bake for 12–15 minutes until salmon flakes easily with a fork and vegetables are tender. For a caramelized finish, broil 1–2 minutes on high—watch closely to avoid burning.
Serve: Transfer salmon and veggies to plates. Drizzle any pan juices on top.
Pro Tips:
Optimal Texture: Space veggies evenly so they roast rather than steam.
Flavor Boost: Add a sprinkle of sesame seeds or sliced green onions before serving.
This sheet-pan recipe embodies low-effort, high-reward cooking—perfect for readers seeking nutritious, crowd-pleasing meals.