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<\/p>\nSheet Pan Teriyaki Salmon<\/p>\n
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1.5 lb fillet of Salmon<\/p>\n
1 C. Carrots peeled and sliced (1\/4″ thick slices) (approx 6 medium sized carrots)<\/p>\n
4 ounces French green beans<\/p>\n
1 C. brussels sprouts halved<\/p>\n
1 T. olive oil<\/p>\n
Salt and pepper to taste<\/p>\n
<\/p>\n
1 T. cornstarch<\/p>\n
1 T. cold water<\/p>\n
1\/2 C. white sugar<\/p>\n
1\/2 C. soy sauce<\/p>\n
1\/4 C. cider vinegar<\/p>\n
1 clove garlic minced<\/p>\n
1\/2 tsp. ground ginger<\/p>\n
1\/4 tsp. ground black pepper<\/p>\n
<\/p>\n
Green onion<\/p>\n
Sesame seeds toasted<\/p>\n
<\/p>\n
Preheat oven to 400 degrees. Put all the teriyaki sauce ingredients in a heavy bottom saucepan and bring to a simmer over medium heat.\u00c2\u00a0 Cook 4-5 minutes, letting the sauce reduce. Remove from heat and set aside. Line a baking sheet with parchment paper (optional). Arrange veggies and salmon on a tray, in one even layer. Drizzle the olive oil over the veggies, and season with salt and pepper. Use half the teriyaki sauce and pour over the salmon fillets. Bake for 18 minutes. Remove from oven. Garnish with green onion, and toasted sesame seeds and serve with the additional teriyaki sauce. Divide into 4 meal prep containers or eat immediately Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Sheet Pan Teriyaki Salmon 1.5 lb fillet of Salmon 1 C. Carrots peeled and sliced (1\/4″ thick slices) (approx 6 medium sized carrots) 4 ounces French green beans 1 C. brussels sprouts halved 1 T. olive oil Salt and pepper to taste 1 T. cornstarch 1 T. cold water 1\/2 C. white sugar 1\/2 C. soy sauce 1\/4 C. cider vinegar 1 clove garlic minced 1\/2 tsp. ground ginger 1\/4 tsp. ground black pepper Green onion Sesame seeds…<\/p>\n