Sheet Pan Teriyaki Salmon and Vegetables

Sheet Pan Teriyaki Salmon and Vegetables
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda®.
Wish to get an entire dinner for four on one sheet pan in less than one hour? Your wish has been granted with this sheet pan teriyaki salmon and vegetables! What’s even more amazing is all the nutrition you will get out of this meal. Salmon is an excellent source of heart-healthy omega 3s and the vegetables are full of fiber, vitamin C, and other nutrients. The sweet flavor of the teriyaki sauce comes from zero-calorie Splenda® Stevia Sweetener!

Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub®

  • Servings
    4 Servings
  • Serving size
    1 salmon fillet and 1 cup vegetables
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 salmon fillet and 1 cup vegetables
  • Amount per serving Calories 270

  • Total Fat 13g
    • Saturated Fat 2.4g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 530mg
  • Total Carbohydrate 12g
    • Dietary Fiber 3g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 25g
  • Potassium 1130mg
  • Phosphorus 370mg


  • sesame oil (for the sauce)
    1 tsp
  • garlic (finely grated, for the sauce)
    2 clove
  • Knob Ginger (finely grated, for the sauce)
    1 (1/4-inch)
  • water (for the sauce)
    1/2 cup
  • lower sodium soy sauce (for the sauce)
    3 tbsp
  • Splenda® Stevia Sweetener (for the sauce)
    1/4 lbs
  • rice wine vinegar (for the sauce)
    1 tbsp
  • sesame seeds (for the sauce)
    1 tsp
  • arrowroot powder (for the sauce)
    1/4 tsp
  • broccoli (cut into 1-inch florets)
    1/2 head
  • red bell pepper (seeded and sliced)
    1 small
  • yellow bell pepper (seeded and sliced)
    1 small
  • carrots (cut on the bias into 1-inch pieces)
    2 med
  • sesame oil
    2 tsp
  • green onion (scallion) (thinly sliced)
  • salmon filets (4 oz. each)


  1. To make the teriyaki sauce:
    Heat oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring frequently until fragrant, about 30 seconds. Stir in water, soy sauce, sweetener, and vinegar and bring to a boil over medium-high heat. Boil, stirring occasionally until reduced by half, about 8–10 minutes. Stir in sesame seeds and arrowroot and cook until thick, about 1–3 minutes. Remove from heat.

  2. To assemble:
    Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. In a large bowl, toss broccoli, peppers, carrots, and oil together until well coated. Arrange vegetables in a single layer on prepared baking sheet. Bake for 15 minutes.

  3. Arrange salmon fillets in a single layer on prepared baking sheet. Brush 1 tablespoon of teriyaki sauce over each salmon fillet. Continue to bake until salmon reaches desired doneness and vegetables are tender, about 8–10 minutes. Drizzle remaining teriyaki over vegetables. Top with green onions and serve.