Ingredients
2 Tablespoons teriyaki sauce
1 Tablespoon honey
1 Tablespoon rice vinegar
4 teaspoons chopped garlic, divided
1 teaspoon grated ginger
1 teaspoon dark sesame oil
6 salmon fillets (about 1.5 pounds)
1 pound Brussels sprouts, halved
1 Tablespoon Canola oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
Cooking spray
1/2 pound shitake mushrooms
Instructions
Position rack in center of oven and heat to 450F
In a bowl, combine teriyaki sauce, honey, vinegar, 1 tsp. garlic, ginger and sesame oil.
Place salmon in shallow dish; sprinkle with 1 1/2 Tablespoons of teriyaki mixture. Marinate for 15 minutes.
In second bowl, toss Brussels sprouts with 1.5 tsp. garlic, 1/2 Tablespoon canola oil, 1/4 tsp salt and 1/4 tsp pepper. Coat a rimmed sheet pan with cooking spray. Spread Brussels sprouts in pan in a single layer. Roast until light brown, about 5 minutes.
In a third bowl, toss mushrooms with 1/2 Tablespoon canola oil, 1.5 tsp. garlic, 1/4 tsp salt and 1/4 tsp. pepper.
Move Brussels sprouts to the center of pan. Top with salmon. Place mushroom in pan around edges.
Roast, stirring mushrooms occasionally until salmon is cooked through, about 10 minutes.
Top cooked salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.