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Sheet Pan Meal: Teriyaki Salmon & Veggies

I know what you're thinking. SALMON? Baking with Blondie does NOT like salmon. 

Well, it's true. Honestly, fish isn't my first choice. But I've learned to actually like salmon, and I wasn't going to go a full week of Sheet Pan Meals without at least making something fish-tastic for you to try! If I've tried it and loved it, you know for sure it's going to be a success in your kitchens! 

First find some fresh salmon. I've learned that Costco has really lovely salmon, and you can also check your local supermarkets for some if you're land-locked like us Utanhs! It's best to go for fresh, never frozen. If you open it up and it smells really really fishy... it's probably not the best. You want it to have a faint saltiness, with a teeny bit of fish smell. That way you know things are all set for the best flavor ever on your plate. 

I love making this teriyaki sauce from scratch. You can go ahead and buy some from the store if you're in a bind, but really, you probably already have all the ingredients for this teriyaki sauce right in your pantry/fridge right now! It comes together in minutes, so I say go for it! 

Slice the salmon carefully, or I've tried this baked in a whole salmon piece, and then sliced afterwards. Either way. Marinate the salmon in the teriyaki sauce for at least 30 minutes if you have time, and then drizzle with more teriyaki sauce before baking. It bakes up super quick, so pay attention to the oven within the last few minutes of baking time to make sure. 

The veggies I chose to roast up with my salmon were ones I already had in the fridge leftover from other meals. So you don't necessarily have to use these veggies, but you can use whatever you have already. We had broccoli, carrots, peas, and peppers. They required almost zero seasoning while baking. I just made sure to give them a teeny bit of salt and pepper is all. The teriyaki sauce and savory fish flavors will help the veggies along. 

The end result was really tasty! The salmon was super tender, the veggies were cooked to perfection, and even my fish-loving husband was SOOO happy I finally made him salmon again. He begged me to make it again. My sons both ate it, and I was super excited to see them loving to try something new. The rice is totally optional. We just had some leftover and I threw it on our plates. You could easily make this as a weekly meal prep and it should keep for a few days, ready to heat up for a healthy lunch! Hope you enjoy this tasty teriyaki salmon, and come back again tomorrow for some SUPER amazing balsamic chicken :) 

Sheet Pan Meal: Teriyaki Salmon & Veggies
makes 4 servings

1 lb fresh salmon 
3-4 cups fresh veggies (peppers, broccoli, onion, snap peas, etc)

teriyaki sauce:
1/4 cup soy sauce
1 cup water
1/2 teaspoon fresh ginger
2 cloves garlic
5 Tablespoons brown sugar
1 tablespoon honey
2 Tablespoons cornstarch
1/4 cup cold water

1. Preheat oven to 400 and prep a baking sheet with parchment paper, arrange veggies around outside of the sheet. Spritz veggies with a little butter/veggie spray. Place the salmon on the inside. Set aside. 
2. Combine soy sauce, 1 cup of water, ginger, garlic, brown sugar, and honey in a small saucepan. Bring to a boil, then reduce to a very low simmer. Mix together the cornstarch and 1/4 cup cold water, then add to the teriyaki sauce mixture to thicken. Add more cornstarch to thicken, if needed. 
3. Pour teriyaki sauce over the salmon, reserving 1/2 cup for after baking. 
4. Bake, uncovered, for 15-17 minutes, until salmon is cooked through and flaky. Remove from the oven and drizzle with additional teriyaki sauce if desired. Serve hot! 


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