Tasty (and healthy!) menu ideas don't need to be complicated! To add a little flair to your next salmon dish without the mess, check out this sheet pan teriyaki salmon recipe.

Ingredients

For vegetables

• 2 cups bite-size broccoli florets
• 10 mini sweet rainbow peppers, seeded and halved
• 1 tablespoon sesame oil
• ¼ teaspoon kosher salt
• Freshly ground black pepper

For salmon

• 2 4-ounce wild salmon filets (If you don’t like salmon - substitute another lean protein!)
• 1 teaspoon sesame oil
• 1 garlic clove, grated
• ½ teaspoon grated ginger
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon unseasoned rice vinegar
• 1 teaspoon brown sugar

Garnish

• ½ teaspoon toasted sesame seeds
• 1 large scallion, chopped

Directions

1. Preheat oven to 400 degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside.
2. Meanwhile, combine sesame oil, garlic, ginger, soy sauce, vinegar, and brown sugar in a small bowl and mix. Pour into a large Ziplock bag and add salmon, marinate 10 minutes.
3. In a medium bowl, toss broccoli and peppers with 1 tablespoons sesame oil, ¼ teaspoon salt and pepper. Spread evenly on prepared sheet pan and roast 10 minutes. (Add in other vegetables too if you would like).
4. Remove veggies from oven, toss, and move them over slightly to make room for the salmon. Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through.
5. While salmon is cooking, heat a small skillet over low heat. Pour the remaining marinade and simmer, stirring until the sauce has thickened slightly, about 1 to 1 ½ minutes.
6. Brush sauce over salmon and sprinkle fillets with sesame seeds and scallions. Serve with veggies on the side.

Nutrition Information

Yield: 2 servings, Serving Size: 1 filet with 1 cup veggies, Calories: 326, Fat: 17 g, Protein: 27 g,  Carb: 17 g, Fiber: 4 g, Exchanges: 4 meats, 1 fat, 2 vegetables

Source and printer-friendly version: SkinnyTaste.com