Sheet Pan Teriyaki Salmon and Vegetables
Sheet Pan Teriyaki Salmon is an easy complete dinner recipe made with a simple from-scratch teriyaki sauce, broccoli, and sweet potatoes. It’s a perfect recipe for busy weeknights as well as an impressive meal for entertaining.
Servings: 4
Calories: 486kcal
Ingredients
Salmon and Vegetables
- 2 cups sweet potatoes * cubed
- 2 tablespoons extra virgin olive oil * divided
- salt * to taste
- pepper * to taste
- 4 6 ounce salmon fillets
- 2 cups broccoli florets
- 2 shallots * sliced
Teriyaki Sauce
- 1/2 cup soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic * minced
- 1/4 teaspoon ground ginger
- 1/4 cup brown sugar * packed
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame seeds
Instructions
- Preheat oven to 400°F.
- Combine diced sweet potatoes and 1/2 tablespoon olive oil in a medium bowl and toss to coat.
- Transfer sweet potatoes to a sheet pan and season with salt and pepper.
- Roast for 15 minutes, tossing once halfway through.
- While the sweet potatoes are roasting, make the teriyaki sauce by combining the soy sauce, rice vinegar, sesame oil, garlic, ginger and brown sugar in a medium saucepan over medium high heat.
- Whisk together the cornstarch and water.
- Bring the sauce to a boil, then whisk in the cornstarch slurry. Continue whisking a few more seconds until the mixture thickens.
- Remove the pan from the heat, stir in the sesame seeds, and set aside to cool.
- When the potatoes are done roasting, remove the sheet pan from the oven and push the potatoes out to the edges.
- Place the salmon fillets in the center and brush with 1/2 tablespoon of the olive oil. Season lightly with salt and pepper.
- Combine the broccoli, shallots, and remaining tablespoon of olive oil in the medium bowl used for the sweet potatoes. Season with salt and pepper, then toss well to combine.
- Spread the broccoli mixture around the salmon.
- Reserve 1/4 cup of the teriyaki sauce, then drizzle the remaining sauce over the salmon and vegetables.
- Place the sheet pan back in the oven and roast for an additional 15 minutes, or until the salmon is slightly translucent, flakes easily with a fork, and the vegetables are fork-tender.
- Serve right from the sheet pan with an extra drizzle of the sauce or alongside rice or noodles.
Video
Notes
Tips and Techniques for the Best Sheet Pan Teriyaki Salmon
- To make this dish gluten free, be sure to use gluten free soy in the teriyaki sauce. You can use reduced sodium soy sauce to lower the sodium content, if desired.
- You can swap in different vegetables, if preferred. The time needed to cook the vegetables will vary depending on what you swap in.
- Store leftovers in an air tight container in the refrigerator. Use within 3 days for the best results.
Nutrition
Calories: 486kcal | Carbohydrates: 36g | Protein: 40g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 1753mg | Potassium: 1323mg | Fiber: 4g | Sugar: 18g | Vitamin A: 9786IU | Vitamin C: 44mg | Calcium: 91mg | Iron: 3mg