One-Pan Teriyaki Salmon
Recipe: #23342
April 03, 2016
Categories: Salmon, Broccoli, Carrot, Japanese, Sunday Dinner, Oven Bake, Gluten-Free, Heart Healthy, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, Salmon Dinner, more
"This salmon and veggie recipe makes a perfect, healthy meal. I love the flavor of the homemade teriyaki sauce and it tastes equally good on the salmon and veggies. I found this recipe online but have adjusted some amounts. I served this with a nice green salad. Rice would be another good partner for this recipe. Enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (498.8 g)
- Calories 725.1
- Total Fat - 26.5 g
- Saturated Fat - 3.8 g
- Cholesterol - 46.8 mg
- Sodium - 2249.2 mg
- Total Carbohydrate - 106.1 g
- Dietary Fiber - 8.6 g
- Sugars - 93.1 g
- Protein - 23.6 g
- Calcium - 148.5 mg
- Iron - 2.7 mg
- Vitamin C - 95.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
On a rimmed baking sheet, combine the broccoli, carrots, oil, salt and pepper. Mix to coat all of the veggies in oil. Arrange the veggies in a flat layer, in the center of the cookie sheet. Lay the salmon on top (no need to salt and pepper) of the veggies.
Step 3
In a bowl, combine the brown sugar, soy sauce, honey and sesame seeds. Mix until there are no lumps. Spread the glaze evenly over the top of the salmon.
Step 4
Bake for about 12 minutes (give or take, depending on the thickness of your salmon). Take the salmon off of the veggies and set aside. Toss the veggies in the roasting sauce. Glaze the salmon with any leftover sauce.
Step 5
Portion the veggies out onto the plates and place the salmon on top to serve.
Tips
No special items needed.