Sheet Pan Teriyaki Salmon
This Whole30-compliant sheet pan Teriyaki Salmon is cinch to make and a breeze to clean up!
Servings: 4
Ingredients
- 4 salmon fillets 5 ounces each
- ¾ cup All-Purpose Stir-Fry Sauce divided
- 1 tablespoon avocado oil
- 1 pound French green beans trimmed
- ¼ pound fresh shiitake mushrooms quartered
- 1 red bell pepper cored and thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 scallions thinly sliced
Instructions
- Place the salmon fillets in a high-sided dish where they’ll fit snugly. Pour in ⅓ cup of All-Purpose Stir-Fry Sauce.
- Flip the salmon around in the marinade to coat well. Keep the fillets skin-side up in the marinade until you’re ready to cook. (Marinate the fish for as little as 15 minutes, but no longer than 8 hours in a sealed container in the fridge.)
- When you’re ready to cook the sheet pan dinner, heat the oven to 400°F with the rack in the middle.
- In a large bowl, whisk together ¼ cup All-Purpose Stir-Fry Sauce with 1 tablespoon avocado oil. (You should have about 2 tablespoons of “clean” All-Purpose Stir-Fry Sauce remaining to brush over everything later.)
- Add the green beans, mushrooms, and bell pepper in the sauce and toss well.
- Place the salmon skin-side down in the middle of a parchment-lined rimmed baking sheet. Arrange the vegetables evenly and in a single layer around the salmon.
- Bake the sheet pan dinner for 10 to 15 minutes or until the salmon is cooked to your preferred doneness. (I like the salmon cooked to about medium, about 130°F to 135°F in the thickest part of the fillet.)
- Once the salmon is finished cooking and the vegetables are browned, brush on the reserved “fresh” All-Purpose Stir-Fry Sauce (not the stuff the salmon was marinated in) to add a bright kick of flavor.
- Sprinkle on toasted sesame seeds and sliced scallions to finish the dish!
Nutrition
Calories: 352kcal | Carbohydrates: 23g | Protein: 33g | Fat: 14g | Fiber: 5g