Sheet Pan Teriyaki Salmon and Vegetables

In less than 20 minutes, this delicious dinner is on the table. Salmon, broccoli and mini rainbow sweet peppers are seasoned with Asian flavors in this recipe from Skinny Taste. This recipe serves two, but can easily be doubled for more people or larger serving sizes.

Ingredients

For the Vegetables:

2 cups bite-size fresh broccoli florets
10 mini sweet rainbow peppers, seeded and halved, stems removed
1 Tablespoons sesame oil
1/4 teaspoon salt
Freshly ground pepper

For the Salmon

2 (4 ounce) salmon filets.
1 teaspoons sesame oil
1 garlic clove, grated
1/2 teaspoon grated fresh ginger
2 Tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon brown sugar

For the garnish

1/4 teaspoon toasted sesame seeds
1 large scallion, chopped

Instructions

Preheat oven to 400 degrees. Cover a large rimmed sheet pan with parchment paper. Lightly spray with olive oil and set aside.
Combine sesame oil, garlic, ginger, soy sauce, rice vinegar and brown sugar in small bowl. Mix to combine well. Pour into a large ziplock bag and add salmon. Marinate for 10 minutes.
In medium bowl, toss broccoli and peppers with 1 Tablespoon sesame oil, 1/4 teaspoon salt and pepper. Spread evenly on prepared baking sheet pan and roast for 10 minutes.
Remove pan from oven, toss veggies and move them over to make room on the pan for the salmon.
Place salmon filets on the sheet pan. Reserve marinade. Roast for an additional 7 - 10 minutes or until salmon is just cooked through.
While salmon is cooking, pour remaining marinade into a small saucepan and simmer, stirring, until the sauce has thickened slightly, about 2 minutes.
Brush sauce over cooked salmon and sprinkle with toasted sesame seeds and chopped scallion. Serve with veggies on the side.