4-5 salmon filets, roughly about the same size
1 pound fresh green beans, stems removed
a few bunches of cherry tomatoes, vine still attached
1 lemon, sliced
4-6 cloves of fresh garlic
2 cups teriyaki marinade + ¼ cup for drizzling(I used Moore’s Marinade)
2 tablespoons ground ginger
½ cup pecan halves (optional)
salt (or garlic salt)
pepper

Combine 2 cups of teriyaki marinade with 2 tablespoons of ground ginger. Pour half over the green beans & the other half over the salmon (using large ziplock bags for this helps a lot with the marinating process, squeezing out any extra air). Place in the fridge to marinate for 30-45 minutes. On a large sheet pan, spray with non-stick cooking spray (you can line with tinfoil if you like). Remove the salmon & green beans from the marinade, and arrange on the pan. Spread the green beans out over the entirety of the pan first, then top with the salmon filets. Arrange lemon slices & a piece of garlic over top each salmon filet. Distribute the cherry tomato bundles over the pan & the pecans (if using). Drizzle with the remaining ¼ cup of teriyaki marinade. Sprinkle with salt (or garlic salt as I like using) & pepper. Bake at 400 degrees for 17-20 minutes, turning the oven to broil the last 1-2 minutes to achieve a nice roasting color on the veggies.